Seared Scallops with Butternut Squash & Black Rice
Restaurant-quality seared scallops with golden crusts, served over creamy butternut squash purée, black rice, and roasted endive in brown butter. Elegant enough for date night, doable in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Season scallops generously with salt and pepper on both sides.
Step 2
Heat 2 tbsp butter in a 12-inch skillet over medium-high until foam subsides, ~90 seconds.
Step 3
Sear scallops 2 minutes per side without moving—edges should be golden, centers still tender.
Step 4
Remove scallops to a plate. Add remaining 2 tbsp butter and endive to the pan.
Step 5
Cook endive 3 minutes until edges char and soften, stirring occasionally. Pour in wine and thyme.
Step 6
Simmer 2 minutes until wine reduces slightly. Squeeze half the lemon over scallops, season with salt.
Step 7
Spoon warm butternut puree onto plates, top with black rice, scallops, and charred endive with pan sauce.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- wooden spoon
- serving spoon
- small bowl (for warming squash puree if needed)
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