RECIPE
13 INGREDIENTS10 STEPS45MIN

Seared Scallops with Miso-Butternut Squash Succotash

4.0
1 Ratings
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Recipe for Deception
Check out recipes inspired by the show and new episodes EVERY THURS @ 10/9c - only on Bravo.
Scallops are super simple to make, and such a treat to enjoy with this wintery succotash. Make it for your friends and finish it off with an episode of Recipe for Deception EVERY THURS @ 10/9c - only on Bravo.

45MIN

Total Cooking Time

13

Ingredients
Recipe for Deception
Check out recipes inspired by the show and new episodes EVERY THURS @ 10/9c - only on Bravo.
Ingredients
US / METRIC
Servings:
2
Serves 2
1
Medium Apple
1
Large Shallot
1/2 Tbsp
Fresh Thyme , chopped
6
Fresh Large Scallops
to taste
to taste
Freshly Ground Black Pepper
2 Tbsp
Grapeseed Oil
Canola Oil
to taste
Lemons , zested
to taste
Fresh Chives , finely chopped
Parsley
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Directions

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Step 1
This recipe is inspired by a secret ingredient featured on Bravo's new series, Recipe for Deception. New episodes EVERY THURS @ 10/9c.
Step 2
Preheat oven to 400 degrees F. Cube the Apple (1) into half-inch pieces. Place them in a bowl of acidulated water (water with a tablespoon of lemon juice added to it. This keeps the apple from oxidizing while you prepare the other ingredients). Set aside.
Step 3
Dice the Shallot (1) .
Step 4
Melt White Miso Paste (1/4 cup) and Unsalted Butter (1/4 cup) .
Step 5
Peel and cube the Butternut Squash (1) into half-inch pieces. Toss the pieces with half of the miso-butter sauce. Place on a pan lined with parchment a roast squash for 20 minutes.
Step 6
Drain the apples. Remove the pan from the oven and add the apples, shallot and toss thoroughly with the remaining miso-butter. Increase heat to 425 degrees F and roast for another 15 minutes.
Step 7
When the vegetables are almost done, prepare the Fresh Large Scallops (6) , and pat dry with a paper towel. Season with a bit of Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 8
Add the scallops to the pan. When the Grapeseed Oil (2 Tbsp) is shimmering hot, place the scallops in the skillet and cook without moving for one and half to two minutes. When golden brown, flip and cook for an additional minute. Remove from skillet.
Step 9
Toss Lemon Juice (1 Tbsp) and Fresh Thyme (1/2 Tbsp) with the roasted succotash.
Step 10
Divide the succotash amongst the plates, and place the scallops on top. Garnish with Fresh Chives (to taste) and Lemons (to taste) . Enjoy!

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