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Seared Scallops with Cheesy Acorn Squash Mash
4.6 from 15 votes

Seared Scallops with Cheesy Acorn Squash Mash

These seared scallops are perfectly lightly browned and served atop a cheesy acorn squash mash.

Prep Time
15 mins
Cook Time
1 hr
Pureeing + Assembling:
15 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 226 kcal
Course: Dinner
Cuisine: American

Ingredients

Squash:
  • 2 acorn squash halved
  • 1 sweet potato
  • avocado oil Simply Nature brand, 100% pure
  • kosher salt
  • 2 tablespoon butter cubed, unsalted
  • 2 garlic minced, cloves
  • 1/4 cup cheddar cheese grated, Emporium Selection Premium Aged brand
Brown Butter Walnuts:
  • 1/2 cup walnuts chopped
  • 2 tablespoons butter unsalted
  • lemon juice from 1/4 lemon
  • 2 chives trimmed and minced
  • kosher salt
  • Pinch crushed red pepper
Scallops:
  • 3 tablespoons avocado oil Simply Nature brand, 100% pure
  • 6 ounces scallops thawed, frozen, Specially Selected jumbo size

Instructions

To Cook the Squash:
    Cup of Yum
  1. Preheat your oven to 400 degrees F. Place acorn squashes on your baking sheet. Drizzle with a bit of oil and a few pinches of salt. Place face side down. Transfer to the oven to roast for 30 to 40 minutes, until tender.
  2. Remove the squash from the oven and allow to cool for about 10 to 15 minutes, until they’re cool enough to handle. Scoop the squash and add it to a food processor. Remove the skin from the sweet potato and add the sweet potato to the food processor, along with the butter, garlic, cheddar and a few pinches of salt. Process until mostly smooth (some texture is good!). Give it a taste and adjust the salt according to taste.
To Make the Brown Butter Walnuts:
  1. In a small pan, set over medium heat, add the walnuts and butter. Toast them until they’re fragrant and slightly darker in color, about 2 minutes, until the butter is fragrant and turning a brown color. Mix in the lemon juice, chives, a pinch of salt and pepper. Set aside.
To Cook the Scallops:
  1. In a skillet, set over medium high heat, add the avocado oil. When the oil is hot and glistening and glides along the pan smoothly, you know it’s hot enough. Add the scallops and don’t move them until they begin to lift off the pan, about 2 minutes. Flip the scallops and cook on their opposite side for 1 minute.
To Assemble:
  1. Add the squash to a platter and make a few swoops if you like. You know, make it pretty! Top it with the scallops and spoon the brown butter walnuts on top. Serve immediately.

Nutrition Information

Calories 226kcal (11%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 30mg (10%) Sodium 20mg (1%) Potassium 174mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 4982IU (100%) Vitamin C 2mg (2%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 9g 3%
Protein 3g 6%
Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 30mg 10%
Sodium 20mg 1%
Potassium 174mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 4982IU 100%
Vitamin C 2mg 2%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.