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American
Seared Scallops with Miso-Butternut Squash Succotash
Recipe

12 INGREDIENTS • 9 STEPS • 45MINS

Seared Scallops with Miso-Butternut Squash Succotash

4
1 rating
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.
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Seared Scallops with Miso-Butternut Squash Succotash
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Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.
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.
45MINS
Total Time
$5.55
Cost Per Serving
Ingredients
Servings
2
US / Metric
Butternut Squash
1
Medium Butternut Squash
Apple
1
Medium Apple
Shallot
1
Large Shallot
White Miso Paste
1/4 cup
White Miso Paste
Fresh Thyme
1/2 Tbsp
Fresh Thyme, chopped
Lemon
1
Lemon, zested, juiced
zest to taste plus 1 Tbsp juice per 2 servings
Fresh Large Scallops
6
Fresh Large Scallops
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Unsalted Butter
1/4 cup
Unsalted Butter
Grapeseed Oil
2 Tbsp
Grapeseed Oil
or Canola Oil
Fresh Chives
to taste
Fresh Chives, finely chopped
or Parsley
Nutrition Per Serving
VIEW ALL
Calories
397
Fat
39.0 g
Protein
5.8 g
Carbs
11.7 g
Add to plan
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Seared Scallops with Miso-Butternut Squash Succotash
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author_avatar
Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C). 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 1 Preheat oven to 400 degrees F (200 degrees C). 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 2
Dice the Shallot (1).
step 2 Dice the Shallot (1).
step 3
Melt White Miso Paste (1/4 cup) and Unsalted Butter (1/4 cup).
step 3 Melt White Miso Paste (1/4 cup) and Unsalted Butter (1/4 cup).
step 4
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 4 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 5
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 (220 degrees C) and roast for another 15 minutes.
step 5 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 (220 degrees C) and roast for another 15 minutes.
step 6
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 6 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 7
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 7 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 8
Toss the juice from Lemon (1) and Fresh Thyme (1/2 Tbsp) with the roasted succotash.
step 8 Toss the juice from Lemon (1) and Fresh Thyme (1/2 Tbsp) with the roasted succotash.
step 9
Divide the succotash amongst the plates, and place the scallops on top. Garnish with Fresh Chives (to taste) and some Lemon Zest. Enjoy!
step 9 Divide the succotash amongst the plates, and place the scallops on top. Garnish with Fresh Chives (to taste) and some Lemon Zest. Enjoy!
Tags
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American
Gluten-Free
Lunch
Dinner
Seafood
Shellfish
Vegetables
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