Scallops With Butternut Squash Caponata by Michael White
Scallops: 12, hinge removed, blotted dry
Olive oil: 2 tbsp
Butter: 1 tbsp
Rosemary: 1 sprig
Extra virgin olive oil: 1 tbsp
Butter: 1 tbsp
Shallots: 2 each, finely minced
Butternut squash: 2 cups, diced
Rosemary: 1 sprig
Pine nuts: 1/4 cup, toasted
Raisins: 1/4 cup, soaked in
Onion: 3/4 cup, diced
Garlic: 2 cloves
Red wine vinegar: 3 tbsp
Sugar: 2 tbsp
Capers: 2 tbsp
Chives: 2 tbsp
Try this exclusive scallop recipe perfect for fall: scallops with butternut squash caponata, a dish shared by New York chef Michael White.
Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the evoo, until hot. Add the scallops to pan. Cook the scallops without moving them on one side for 2-3 minutes. Don't turn over until you have a golden brown crust.
Flip scallops and add butter and rosemary sprig and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.
Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata. Drizzle with vinaigrette and top with a shaving of Grana cheese.
In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Cook until translucent.
Add garlic and butternut squash and cook until tender over medium high heat, about 5-7 minutes.
Deglaze with vinegar. Evaporate the liquid and add the sugar, raisins and capers. Allow to cool.
Sprinkle with chives and serve under scallops.
