Tuesday, October 22, 2013

Seared scallops with squash puree + sage butter

While my version's scallops look a little crispy around the edges (my stovetop's "high" runs "superhigh," lesson learned), it was incredible - especially the puree, which you just can't screw up.  See the delightful recipe from eatocracy, below.  

You can even make the butternut squash puree to pair with other fish and meat, or as a stand-alone.  It is truly amazing.


Eatocracy's Butternut Squash Boot Camp

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