Seared Scallops

Squash Puree

• 750 g butternut squash, peeled and diced
• 60 ml 5 % cream
• 15 ml butter
• Salt and pepper

Scallops

• 200 g Seafood Canada large scallops
• 15 ml olive oil
• 15 ml butter
• Salt and pepper

Topping suggestions

• • 2 slices prosciutto
  • 15 ml chives, chopped
  • 15 ml maple pecans
  • Microgreens

1. Preheat oven to 175 °C. On a baking sheet lined with parchment paper, place the prosciutto slices. Bake for 10 minutes or until crispy. Let cool, then shred in strips.
2. In a large saucepan filled with salted water, boil the squash for about 5 minutes or until tender. Drain the saucepan. Add the butter, cream, salt and pepper, and continue boiling until the mixture is smooth. Set aside while warm.
3. Pat the scallops with a paper towel. In a nonstick skillet over high heat, brown the scallops in the oil and butter, about 2 minutes per side. Season with salt and pepper.
4. Place the squash puree and scallops on a plate, and top with the prosciutto strips, chives, maple nuts and microgreens.