Seared Sea Scallops
8 each 10/20 dry pack sea scallops
1 ½ cups roasted Brussel sprouts
2 shallots, caramelized
¼ cup pancetta, small dice
Season scallops lightly with salt and pepper.
Sear over a medium high heat source.
Transfer scallops onto a pie pan to finish in a 375° oven for 3-5 minutes.
Add pancetta bacon to sauté pan used to sear scallops.
Add shallots and Brussel sprouts.
Season with salt and pepper.
Butternut Squash Purée
¼ cup olive oil
1 butternut squash
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground clove
¼ cup light brown sugar
1 cup heavy cream
To roast squash, split in half and seed the butternut squash.
Season with olive oil, spices and sugar cut side up.
Place squash cut side down onto a roasting pan.
Place into a 350° oven and cook for 45 minutes.
Cool then pull off skin and discard.
Into a small sauce pot, add cooked squash and cream.
Bring to a light simmer for 5-8 minutes.
Transfer to a food processor and purée.