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Home > posts > 2016 > 01 > 2016-01-07_scallops_squash.html
Seared Scallops and Spicy/Sweet Delicata Squash with Tahini Sauce Thursday, January 07, 2016, 12:00 AM
(Meredith made this entire meal. I am roughly transcribing her comments)
We were reading a few Ottolenghi books and used his Tahini Sauce 1 but scaled way back. (around 3 tbsp tahini and 2 tbsp water).
For the squash, Meredith cut them into rounds and sprinkled with
Roasted at 375 for 40 minutes (rotated half way). Topped with the sauce
Pretty standard and simple seared scallops. We used fresh ones from Whole Foods (the "dry" type). They came out pretty good, though maybe a tad overcooked
Heat cast iron pan on medium-high.
Drain, pat dry, and remove the extra muscle on the scallops. Then add salt and pepper to taste.
Melt butter and sear scallops for about 2 minutes, flip, then 1 more minute. Do not overcook. Serve with a wedge of lemon
Tags: scallops, squash, tahini