Picture this: the kitchen filled with the warm scent of roasting butternut squash, while the sizzle of scallops captures your attention. This isn’t just a meal; it’s an invitation to indulge in a unique combination of flavors that will elevate your dining experience. The creamy butternut squash purée provides a sweet, comforting base, while the luscious, perfectly seared scallops bring elegant sophistication to the plate. Topping it all off are the crunchy, butter-basted hazelnuts, adding a delightful nutty twist that enhances every bite.
After a busy week, I craved something special, yet surprisingly easy to whip up. Enter these seared scallops with butternut squash and hazelnuts—a dish that will impress guests without overwhelming you in the kitchen. Whether it’s a cozy dinner at home or a chic gathering with friends, this recipe embraces the season’s best flavors and is bound to become a staple in your culinary repertoire. So, grab your apron and let’s dive into this delicious adventure!
Why are Seared Scallops with Butternut Squash and Hazelnuts a Must-Try?
Simplicity at Its Finest: Despite their gourmet appeal, this recipe is simple enough for any home cook to master.
Flavor Explosion: The luscious scallops combined with creamy butternut squash and crunchy hazelnuts deliver a taste sensation that will leave everyone asking for seconds.
Seasonal Appeal: Utilizing fresh, seasonal ingredients means every bite is bursting with flavor, making this dish perfect for fall dining.
Versatile Dish: This recipe easily adapts to suit any occasion—from elegant dinner parties to cozy family meals.
Crowd-Pleaser: Even picky eaters will be won over by the harmonious blend of textures and tastes.
Time-Saving: Ready in under 30 minutes, it’s the perfect solution for busy weeknights without compromising on style or flavor.
Seared Scallops with Butternut Squash Ingredients
For the Scallops
• Fresh Scallops – Use dry scallops for a sweet flavor and superior sear; avoid wet scallops that contain preservatives.
• Olive Oil – Essential for cooking; it enhances flavors and prevents sticking. Substitute with any neutral oil if needed.
• Salt & Pepper – Crucial for seasoning; these enhance the natural sweetness of the scallops.
For the Butternut Squash Purée
• Butternut Squash – The star ingredient providing creaminess; feel free to substitute with pumpkin or sweet potato if necessary.
• Milk – Adds a silky texture to the purée; use plant-based milk for a dairy-free alternative.
• Butter – Introduces richness to the dish; olive oil can be used as a dairy-free option.
• Honey – Sweetens the purée beautifully; maple syrup is a great vegan alternative.
For the Hazelnuts
• Hazelnuts – These add a delightful crunch; pecans or almonds can be substituted for a different nutty flavor.
For Garnish
• Edible Flowers/Thyme – Enhance visual appeal and add an aromatic note; can use other fresh herbs such as rosemary or sage for variation.
This selection of ingredients will help you create the exquisite Seared Scallops with Butternut Squash and Hazelnuts that will leave your guests enchanted!
How to Make Seared Scallops with Butternut Squash
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Preheat your oven to 375°F (190°C). This is the perfect temperature to ensure your butternut squash cooks evenly and becomes tender.
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Prepare the squash by halving it, removing the seeds, and drizzling with olive oil. Season generously with salt and pepper, then place it flesh-side down on a baking sheet. Bake for about an hour, until the flesh is fork-tender and caramelized.
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Blend the cooked squash by scooping it into a blender. Add the milk, honey, and a pinch of salt. Blend until you achieve a smooth and creamy purée that’s ready to warm your hearts.
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Heat a skillet over medium-high heat. While it heats, pat dry your scallops with a paper towel and season both sides with salt and pepper. This step is essential for achieving that golden crust!
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Add olive oil to the hot pan, then carefully place the scallops in the skillet without crowding. Cook for 2 minutes undisturbed, allowing a beautiful sear to form.
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Flip the scallops, then add butter to the pan. Baste the scallops with the melted butter for 1 minute before removing them from heat. They should be golden brown and just opaque in the center.
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Crush the hazelnuts lightly to release their oils. Add them to the skillet with the scallops, and cook for an additional 1-2 minutes until they are nicely coated in that flavorful butter.
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Serve your perfectly seared scallops over a luscious scoop of butternut squash purée, top with buttery hazelnuts, and finish with a garnish of thyme or edible flowers for that extra touch of elegance.
Optional: Drizzle with a bit more honey for added sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Seared Scallops with Butternut Squash and Hazelnuts are perfect for meal prep, allowing you to enjoy gourmet flavors any night of the week! You can prepare the butternut squash purée up to 3 days in advance. Simply roast and blend the squash, then refrigerate it in an airtight container. The scallops should be cooked fresh, but you can pat them dry and season them up to 24 hours ahead; this step helps achieve a perfect sear later. When you’re ready to serve, reheat the purée gently in a pan, cook the scallops for just a couple of minutes in a hot skillet, and top with buttery hazelnuts for a dish that’s just as delicious as when made fresh!
Seared Scallops with Butternut Squash Variations
Feel free to let your creativity shine and put a spin on this delightful recipe—there are so many delicious possibilities!
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Dairy-Free: Substitute milk with your choice of almond or oat milk to keep the purée creamy without dairy.
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Nut-Free: Replace hazelnuts with sunflower seeds or pumpkin seeds for a tasty crunch free of nuts.
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Spicy Kick: Add a pinch of cayenne or smoked paprika to the scallops while seasoning to elevate the heat level beautifully.
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Herb Twist: Instead of thyme, use fresh basil or dill to lend a fresh, aromatic note that beautifully complements the scallops.
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Flavor Boost: Stir in a dash of freshly squeezed lemon juice to the purée to add a zesty brightness, enhancing the overall flavor profile.
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Texture Play: Mix in some crispy bacon or pancetta with the hazelnuts for an irresistible savory crunch that pairs perfectly with the dish.
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Substitution for Squash: Want to switch it up? Try swapping butternut squash for roasted carrots or parsnips for an unexpected sweetness.
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Gluten-Free Breadcrumbs: If you love a crunchy topping, sprinkle gluten-free breadcrumbs over the finished plate before serving for added texture and taste.
Expert Tips for Seared Scallops with Butternut Squash
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Dry Scallops: Make sure to pat the scallops completely dry with a paper towel. This prevents steaming and ensures a beautiful golden crust when seared.
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Temperature Matters: Allow scallops to come to room temperature before cooking. Cold scallops can cool down the pan and lead to uneven cooking.
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Searing Technique: Avoid overcrowding the pan; this can lower the temperature and prevent proper searing. Cook in batches if necessary for perfect results.
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Moisture Control: If using wet scallops (soaked in preservatives), be aware they may not sear well. Opt for dry scallops for the best flavor and texture in your seared scallops with butternut squash and hazelnuts.
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Basting for Flavor: While cooking the scallops, baste them continuously with the melted butter for added richness and flavor. It elevates the dish beautifully!
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Add Texture: Consider throwing in some chopped herbs or spices when cooking the hazelnuts for an extra layer of flavor and crunch.
How to Store and Freeze Seared Scallops with Butternut Squash and Hazelnuts
Room Temperature: Leftover scallops should ideally not be stored at room temperature; consume them within an hour of cooking for safety and best taste.
Fridge: Store leftover scallops in an airtight container in the refrigerator for up to 1 day. The butternut squash purée can be kept for up to 3 days if sealed properly.
Freezer: For longer storage, freeze the butternut squash purée in an airtight container for up to 3 months. It’s best to avoid freezing the scallops, as they may lose their quality.
Reheating: Thaw the purée overnight in the fridge before reheating on the stovetop until warmed through. For scallops, gently warm them in a skillet with a little olive oil over low heat to maintain their delicate texture.
What to Serve with Seared Scallops with Butternut Squash and Hazelnuts?
Creating a memorable meal experience means pairing your delicious scallops with delightful accompaniments that enhance flavors and textures.
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Garlic Toast: A crunchy, buttery slice of garlic toast provides the perfect vehicle for the creamy scallop purée and rounds out the dish beautifully.
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Arugula Salad: The peppery bite of fresh arugula, tossed with lemon vinaigrette, adds a crisp contrast and elevates the dish’s sophistication.
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Roasted Brussels Sprouts: Their nutty flavor and crispy edges complement the buttery hazelnuts, creating a delightful interplay of textures and flavors.
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Wild Rice Pilaf: The earthy tones of wild rice bring a warm, wholesome texture that pairs wonderfully with the succulent scallops and sweet squash.
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Sautéed Green Beans: Simple yet elegant, the bright green beans add a pop of color and crispness, enhancing the dish without overwhelming it.
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Chardonnay: A glass of crisp Chardonnay elevates the dish further, with its bright acidity cutting through the richness of the scallops and butter.
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Apple Crisp: For dessert, an apple crisp adds a warm, sweet finish to your meal, playing well with the nutty and creamy elements of the scallops.
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Nutty Biscotti: These crunchy treats are an excellent end to the meal, offering a delightful contrast of texture with an almond flavor that aligns nicely with the hazelnuts.
Seared Scallops with Butternut Squash and Hazelnuts Recipe FAQs
What is the best way to select fresh scallops?
Absolutely! When selecting scallops, look for those that are firm to the touch and have a fresh, slightly sweet ocean scent. Dry scallops are ideal, as they are untreated and free from preservatives, which ensures better flavor and a superior sear. Avoid scallops that appear slimy or have a strong fishy odor.
How should I store leftover scallops and butternut squash purée?
Leftover scallops are best consumed within a day for optimal texture and flavor. Store them in an airtight container in the refrigerator. The butternut squash purée can be safely kept for up to 3 days if stored properly. Just make sure it’s sealed tightly to retain its creamy consistency!
Can I freeze the purée, and how do I do it?
Certainly! To freeze the butternut squash purée, first let it cool completely. Then, transfer it to an airtight container or freezer-safe bag, removing as much air as possible. It can be frozen for up to 3 months. Thaw in the refrigerator overnight, then gently reheat on the stovetop, stirring until warmed through.
What are some common issues when cooking scallops, and how can I avoid them?
A common issue is scallops sticking to the pan or not achieving a beautifully golden crust. To combat this, ensure your scallops are thoroughly dried before cooking to remove excess moisture. Additionally, avoid overcrowding the pan, which can lower the temperature. If you find yourself with many scallops, cook them in batches for consistent results!
Are there any dietary considerations I should keep in mind?
Yes! This dish is gluten-free and can be made dairy-free by substituting milk with a plant-based option and butter with olive oil. If you or your guests have nut allergies, consider omitting the hazelnuts or replacing them with seeds for added crunch without the risk. Adjust the honey for a vegan alternative by opting for maple syrup.
Seared Scallops with Butternut Squash and Crunchy Hazelnuts
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Halve the butternut squash, remove the seeds, and drizzle with olive oil. Season with salt and pepper, then place it flesh-side down on a baking sheet.
- Bake for about an hour until tender.
- Blend the cooked squash with milk, honey, and salt until smooth.
- Heat a skillet over medium-high heat, pat dry the scallops, and season with salt and pepper.
- Add olive oil to the pan and sear the scallops for 2 minutes undisturbed.
- Flip the scallops, add butter, and baste for 1 minute.
- Lightly crush the hazelnuts and add to the skillet, cooking for another 1-2 minutes.
- Serve scallops over butternut squash purée, topped with hazelnuts and garnish.
- Optional: Drizzle with more honey.