Name: Pan-Seared Scallops with Butternut Squash Purée and Sautéed Spinach
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Cuisine: French
Ingredients: 200 g scallop; 150 g butternut squash; 100 g spinach; 15 ml olive oil; 1 clove garlic; 10 ml lemon juice; 10 g butter

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Pan-Seared Scallops with Butternut Squash Purée and Sautéed Spinach

Pan-Seared Scallops with Butternut Squash Purée and Sautéed Spinach

A sophisticated dish featuring perfectly seared scallops, creamy butternut squash purée, and vibrant sautéed spinach.

Ingredients:

200
g
scallop
150
g
butternut squash
100
g
spinach
15
ml
olive oil
1
clove
garlic
10
ml
lemon juice
10
g
butter

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Instructions:

Peel and cube the butternut squash.
Boil the squash in salted water until tender, about 15 minutes.
Drain and blend the squash with a touch of butter until smooth.
Season the purée with salt and pepper to taste.
Heat olive oil in a pan over medium-high heat.
Sear the scallops for about 2 minutes on each side until golden brown.
Remove scallops from the pan and set aside.
In the same pan, add minced garlic and sauté for about 30 seconds.
Add spinach and cook until wilted, about 3 minutes.
Season spinach with lemon juice, salt, and pepper.
Plate the butternut squash purée, top with scallops, and serve with sautéed spinach.

Nutrition	Per Serving 487 g	Per 100g
Energy	566.6 kcal	116 kcal
Protein	50.7 g	10.4 g
Fibre	5.3 g	1.1 g
Salt	1.7 g	0.3 g
Sugar	4 g	0.8 g
Carbohydrates	33.3 g	6.8 g
Fat	24.7 g	5.1 g

200
g
scallop
150
g
butternut squash
100
g
spinach
15
ml
olive oil
1
clove
garlic
10
ml
lemon juice
10
g
butter

Peel and cube the butternut squash.

Boil the squash in salted water until tender, about 15 minutes.

Drain and blend the squash with a touch of butter until smooth.

Season the purée with salt and pepper to taste.

Heat olive oil in a pan over medium-high heat.

Sear the scallops for about 2 minutes on each side until golden brown.

Remove scallops from the pan and set aside.

In the same pan, add minced garlic and sauté for about 30 seconds.

Add spinach and cook until wilted, about 3 minutes.

Season spinach with lemon juice, salt, and pepper.

Plate the butternut squash purée, top with scallops, and serve with sautéed spinach.

Pan-Seared Scallops with Butternut Squash Purée and Sautéed Spinach Pan-Seared Scallops with Butternut Squash Purée and Sautéed Spinach

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Instructions:

Pan-Seared Scallops with Butternut Squash Purée and Sautéed Spinach

Pan-Seared Scallops with Butternut Squash Purée and Sautéed Spinach