Seared Scallops with Butternut Squash, Hazelnut Dukkah, Watercress & Apple Salad

Serves 4

16 Scallops (Extra Butter)
Butternut squash puree
2 Lg. Butternut Squash
2 c. Heavy Cream
2 oz. Butter
¼ oz. ground Ginger
¼ oz. ground Nutmeg
¼ oz. ground Cinnamon
¼ oz. ground All Spice
Salt & Pepper to taste
2 Lg. Butternut Squash
2 c. Heavy Cream
2 oz. Butter


Preheat oven to 375. Peel the butternut squash and cut in half long width. Discard the seeds and set
aside. In a bowl combine all the spices and mix. Cube the butter into pieces and place evenly on the
butternut squash lying cavity side up. Sprinkle with spice mixture. And place in oven until soft and
lightly colored. As the squash finishes heat up the heavy cream until it boils. Once squash is done
place into High speed blender along with heavy cream. Puree until smooth, this may need to be done
in several batches. Puree until smooth. Set aside.

Hazelnut Dukkah
4 oz. Hazelnuts, toasted
½ oz. ground Cinnamon
½ oz. ground Cumin
¼ oz. ground Cardamom
½ oz. Sesame seeds
½ oz. ground Coriander
¼ oz. ground Sage
0.2 oz. ground Fennel Seed
2 oz. Almond Slices, toasted

Mix all ingredients and set aside in an air tight container.

Apple Salad
1 ea. Granny Smith Apple
2 bunch Watercress
2 oz. Vuzu Juice (sub lemon/lime/grapefruit)
Salt and Pepper

Spiral cut the apple. We use a spiralizer but it is okay to cut thin strips using a knife or a mandolin for the
apple here. Tear off the leaves and a portion of the stem from the cress and place in a mixing bowl with
apple. Mix with the yuzu juice or use a mixture of what citrus you have available.

Time to Plate
In a hot pan heat butter until it sizzles, add seasoned scallops. We recommend doing this in batches so that
the scallops have room in the pan. Allow these to cook approximately 4 minutes until a “golden crust” forms
and they release from the pan. At that point add a large spoon full of butter to the pan and flip the scallops.
Baste the butter over the scallops until cooked till desired doneness.

Meanwhile, heat up the butternut squash puree. Put down a spoonful of puree, add scallops on top,
sprinkle the Dukkah around the plate on the scallops and the puree. Finish by topping with apple salad.

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