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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

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(Meredith made this entire meal. I am roughly transcribing her comments)

Delicata Squash

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

• ~4 tsp coconut sugar
• some cayenne powder
• salt to taste
• crushed red pepper (too much)

Roasted at 375 for 40 minutes (rotated half way). Topped with the sauce

Scallops:

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

Recipe

• ~1 Tbsp butter
• Scallops (~0.7 pounds)
• Salt and pepper to taste

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