Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Peel and seed the 1½-pound butternut squash, then cut the approximately 1 pound of flesh into ¾-inch cubes. Trim and halve ½ pound Brussels sprouts. Finely chop enough fresh sage to measure 1 tablespoon.

2. 2.

   Remove any tough side muscles from 12 ounces sea scallops. Pat thoroughly dry, season with ¾ teaspoon fine sea salt, and refrigerate uncovered while the vegetables cook.

3. 3.

   Toss the Brussels sprouts on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • ⅜ teaspoon fine sea salt
   • ⅛ teaspoon ground black pepper

   Arrange cut-side down and roast for 20–25 minutes, until browned and tender.

4. 4.

   Meanwhile, bring 1 inch of water to a simmer in a covered saucepan fitted with a steamer basket. Add the cubed squash to the basket, cover, and steam for 15–18 minutes, until very soft.

5. 5.

   Transfer the steamed squash to a food processor or blender and add:

   • 1 tablespoon unsalted butter
   • ¼ cup whole milk
   • ¾ teaspoon fine sea salt
   • ⅛ teaspoon ground black pepper

   Blend until smooth, venting the lid for steam. Return the squash purée to the emptied saucepan and keep covered over very low heat.

6. 6.

   When the vegetables are ready, pat the seasoned scallops dry again. Heat 2 teaspoons olive oil in a large skillet over medium-high heat until shimmering. Add the scallops with space between them and sear without moving for about 2 minutes. Turn and cook for another 1–2 minutes, until golden with a center temperature of 130°F. Transfer to a warm plate.

7. 7.

   Reduce the skillet heat to medium-low and carefully wipe out any blackened residue. Add 1 tablespoon unsalted butter and cook for 1–2 minutes, swirling, until nutty and golden. Add the chopped sage and cook for 20 seconds. Remove from the heat and stir in 1 tablespoon maple syrup, 2 teaspoons apple cider vinegar, and 1 tablespoon water to make a glossy sauce.

8. 8.

   Spoon the warm squash purée onto two plates. Arrange the scallops over the purée, add the roasted Brussels sprouts alongside, and spoon the maple–sage brown butter over the scallops. Serve immediately.

Want more detail? See the temperature guide.