There are some dishes that simply work. Peanut butter and jelly. Birthday cake and ice cream. Cheeseburgers and fries. Effectively…now that I’ve received everybody salivating over junk meals…
I want to introduce one other mixture that’s simply…phenomenal.
Scallops and my Herbed Butternut Squash Mash.
Now earlier than your eyes glaze over…permit me to simply interject that that is the perfect meal Steven and I’ve eaten in a very long time.
Succulent sea scallops, paired with the richest, most flavorful candy and savory butternut squash mash! Think about the consistency of the thickest, creamiest mashed potatoes…after which give it a contact of sweetness, and the faintest trace of herbaciousness.
You will be making this at the least as soon as per week…I promise.
Plus – it’s gluten free, Plaeo, Particular Carb Eating regimen pleasant and keto. And it’s downright scrumptious.
Right here’s What You Want:
1 lb scallops, pat dry
Outdated Bay seasoning
2 Tbsp EVOO
Juice 1/2 a lemon
Butternut Squash Mash:
1 butternut squash, halved and roasted
3 Tbsp EVOO
4 carrots, diced
2 celery stalks, diced
2 shallots, diced
2 garlic cloves, minced
1 tsp dried thyme
1 Tbsp recent thyme leaves (faraway from the stems)
Salt and pepper
1/4 cup coconut milk
12 brussels sprouts – halved
Instruments:
Baking sheet
Nonstick tinfoil
Meals Processor
Good Chef’s Knife
Inventory pot
Giant Nonstick pan
Instructions:
Preheat the oven to 400 levels.
Rigorously, lower your squash in half, from prime to tail. Scoop out the seeds and reserve. Drizzle the within flesh with olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side-down on a nonstick tinfoil-lined baking sheet. Bake for 60 minutes, till the pores and skin provides simply to the contact. Let cool after which peel the pores and skin.
Saute your shallots, carrots, celery, spices, and garlic in a inventory pot. Cook dinner for about 8-10 minutes, till the veggies soften. Then, add your cooked squash and stir to mix. Add your coconut milk, after which fastidiously switch the new squash and veggie combination to the meals processor and mix till you get a creamy mashed potatoes consistency. You will have to scrape the edges a number of occasions.
At this level, bake your brussels sprouts for half-hour on a tinfoil lined baking sheet, tossed with 2 Tbsp EVOO, salt, pepper, and pink pepper flakes. I additionally wish to bake the seeds from the squash on the identical pan for a garnish.
To prepare dinner the scallops: you need them to be bone dry. So after you rinse them, put them on a paper towel, and dry them fully with one other paper towel. Sprinkle the one facet with Outdated Bay seasoning, pepper and drizzle with olive oil. *Outdated Bay has salt within the spice combination, so that you don’t want so as to add extra.*
You need your pan to be highly regarded. (Chrome steel works nice, right here!) Add about 3-4 Tbsp Olive oil or avocado oil to a big pan. Warmth till proper earlier than it begins smoking. Then beginning on the “12 o’clock” place, place your scallops (seasoning side-down) one after the other clockwise across the pan, being cautious to not crowd the pan. As soon as they’re all positioned in, allow them to sear untouched for 1:45. (Set a timer, it goes quick!) Throughout this time, sprinkle the opposite facet with extra Outdated Bay seasoning.
Then, utilizing tongs, begin once more on the 12 o’clock place and flip every scallop going clock smart. Let prepare dinner for an additional 1:30.
After a minute and 30 seconds, take them off the pan and placed on a plate to relaxation. (In any other case they’ll proceed to prepare dinner on the pan.) Drizzle with the juice of 1/2 a lemon. Serve instantly.
To plate, place a mound of the butternut squash mash on the plate, prime with half of your scallops. Serve the brussels sprouts alongside. Garnish together with your baked squash seeds and a cute sprig of thyme.
Oh my gosh, this was SO dang scrumptious – Steven and I each cleaned our plates!! The acorn mash is SO OUTRAGEOUSLY GOOD! It’s creamy and buttery, and simply the proper trace of savory sweetness.
You see that’s the key with this recipe: by baking the squash first, you permit the pure sugars within the squash to caramelize and develop, giving the mash this indescribable depth of taste!
It actually tasted like mashed candy potatoes!
To not point out: it’s a completely attractive meal! Fully worthy of a five-star-restaurant!
So do your self a favor…make this meal! It’s actually out of this world!
((And right here’s one last tip for ya! It’s the meal that retains on giving! The leftovers are phenomenal: they go splendidly over hen or fish, nice for dipping veggies, as a sandwich unfold…whilst a pasta sauce! OR – with the remaining squash/veggie combination, I added the remainder of the can of coconut milk, plus 2 cups of veggie broth, and pureed it right into a butternut squash soup!! So it’s a two-for-one particular…which, is my sort of meal!))
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