Seared Scallops over Butternut Squash Puree with a side of Wild Apple Rice Pilaf

Start your puree first:
Ingredients:
1 (18 oz) package of cubed butternut squash
2 cloves of garlic, peeled but left whole, just slightly cracked
1 serrano pepper, sliced in half and seeds out
Olive oil
Salt
Pepper
3 TBSP butter
1/4-1/2 cup of chicken stock

Directions:
1. Preheat oven to 375. Toss butternut squash, garlic and serrano with olive oil, salt and pepper and bake for 30 minutes.
2. Place in a blender along with 3 TBSP of butter, 2 TBSP olive oil, stock and salt and pepper to taste. Blend until smooth.
3. I reserved mine in a bowl and kept it warm in the microwave. When ready to plate just warm it up for a minute and stir.

Next let's cook the rice:
Ingredients:
1 cup wild rice
1 TBSP butter
salt
1 1/2 cups of chicken stock
1 red apple. diced small
1 TBSP chopped parsley
2 TBSP olive oil
1/2 lemon, juiced  (reserve the other half for the end)
garam masala spice - just a few pinches

Directions:
1. Cook rice according to package directions. To cook the rice, you should use the stock, pinch of salt and 1 TBSP butter in a medium pot with a tight-fitting lid.
2. When the rice is cooked and resting for 5 minutes, dice your apple and parsley. Squeeze the 1/2 lemon over the apple.
3. Fluff the rice and add in the apple, parsley, garam masala, olive oil and salt to taste.

Lastly, we finish with the main event - the scallops:
16 large dry sea scallops
1 TBSP olive oil
2 TBSP butter
salt and pepper

Directions:
1. If you buy dry scallops and freeze them like I did, make sure to freeze them in a single layer in an air-tight container. Defrost on the counter for 1-2 hours. Make sure to dry them by letting them sit on paper towels for 10 minutes or so. Dab the top and change your paper towel once.
2. Heat a large cast iron skillet to high with 1 TBSP butter and 1 TBSP olive oil. Heat it until it is smoking and turn your fan on and open the windows.  To sear scallops you cannot put them in the pan too early.
3. Season the scallops with salt and pepper and place the seasoned side down.  Sear for 3 minutes and flip.
4. Quickly add the additional 1 TBSP of butter and let melt. Tilt the pan to the side and spoon butter over scallops a few times. The second side should only take 3 minutes as well.
5. Remove from the pan immediately. Warm up the puree and get ready to plate.

To plate: Divide the puree among two plates.  Divide the rice among two plates and to one side of the plate. Lastly, add your scallops directly over the puree and finish with a squeeze of lemon juice.

Wine pairing:
Colombard - Chardonnay
2017
Les Grandes Caves D'Albert
France