Main Meals Recipes

Seared Scallops with Squash Puree

Recipe by
50 min
Prep: 5 min | Cook: 45 min | Servings: 6 - 8


  • 1 1/2 lbs large sea scallops
  • 1 med butternut squash, cut into 1-inch pieces
  • 1/2 cup ghee (organic butter)
  • 1 tbsp water
  • Sea salt and pepper
  • 1 shallot, minced
  • 2 tsp minced fresh sage
  • 1 tbsp lemon juice


  1. Place paper towel on rimmed baking sheet, add scallops in single layer on top. Then top with another paper towel, let sit about 10 min.
  2. Heat over to 400 degrees. Add cut butternut squash to casserole dish place cover on and bake in oven for about 40 min. Should be soft when poked with a fork.
  3. Season sea scallops with sea salt and pepper. Heat 2 tbsp ghee in skillet over high heat until just smoking. Add scallops in single layer and cook 1 to 2 min. Then flip scallops and continue to cook another min. Transfer to plate when finished and repeat till all scallops are cooked.
  4. Wipe skillet clean with paper towels. Heat remaining 3 tbsp of ghee on med heat. Add shallot and sage and cook about 1 min. Stir in lemon juice and any accumulated scallop juices and cook for 30 sec.
  5. Add squash, 1 tbsp ghee, water and 1 tsp sea salt to blender. Blend until smooth, 30 sec. Transfer to serving bowl to keep warm.
  6. Enjoy!

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