Summer barbecues are wonderful, but fall gatherings will always be my favorite. Trading out the sweat of sitting outside and bugs, it is time to pour a class of wine, get on your fall sweater, and smell the aromas of fall through a dinner that will wow your loved ones. These seared scallops will wow any guest or loved one and it so easy to make! Additionally, the cost of cooking a meal like this from home verses a 5 star restaurant per person makes this an easy budget friendly option to "pick up the tab" and invite your friends and family to a chefs meal in the comfort of your kitchen. Food is an easy way to grow closer to your community, family, and friends. I love dinner parties at home because the laughter, memories, and time shared truly are priceless. Today, this seared scallops with cinnamon and sage butternut squash with a pomegranate sauce will seriously make you the talk of all your friends and family this fall and holiday season. I also think this would make a wonderful elegant Thanksgiving, Christmas, or New Years holiday recipe. Starting now it is the perfect time to practice bringing a healthy and wholesome meal to the table.
The Ingredients Explained
Scallops: Scallops are often known as a superfood for being high in protein and low in fat. They are rich in omega-3 fatty acids and contain levels of magnesium, zinc, and B12. At a nice restaurant you you can expect to pay upward $35 a plate for 3 scallops on a bed of veggies and starch. However cooking from home you can add this in as you fancy meal night and get everything you need to make this meal for $35 and feed 3-4 people. While it may seem intimidating to make they are actually so simple to make, low cooking time, and taste utterly devine.
Cinnamon and Sage Butternut Squash: Fall and squash just go together! I love this fun fall twist on a butternut squash mash. It will make your house smell AMAZING cooking. When your dinner guests arrived they will be wowed by the fall smells in the air. Squashes are a low carb side dish that is loaded with nutrients.
Pomegranate Sauce: Another way to add that wow factor! Move over cranberry sauce your more sophisticated sister sauce is here to jazz up our plates. I make mine with a dry white wine but you can opt. out of cooking it with wine too. I do not usually cook with alcohol's but for fancy dinners it does make everything taste like chef restaurant.
Pinot Grigio From Mysa Natural Wine Shop:
A lovely amber-colored wine that spends 8 days on its skins. It's complex with ever-changing tasting notes each time you return! From oranges and plums to honey and caramel, the flavor palate will surprise you how well it pairs with this dish. Use code: POPPY10 at Mysa natural wine
website for 10% off wine orders over $100 and CLUB15 for 15% off your first wine club order.
1lb of Fresh Scallops
2 cups of water + 1 Tablespoon Salt
1 Butternut Squash
4 Tablespoons of Butter
1/2 Teaspoon of Cinnamon
1/4 Teaspoon Sage
1/4 teaspoon Salt
1/4 of teaspoon Pepper or to taste
1/2 cup of dry White Wine
1 Tablespoon of shallots minced
4 tablespoons of Butter
1 spring of Rosemary (you can also do dried and stain it out)
8oz of pomegranate juice I made mine fresh
1/2 Tablespoon Balsamic Vinegar I use orange infused balsamic vinegar
1/4 teaspoon salt
Crack of Pepper to taste
1. Heat oven to 450. Cut butternut squash in half and scoop out the seeds in the middle. Melt butter and seasoning in a small bowl. Add all the seasonings and stir. Spoon 1/2 the butter mixture over the squash or use. a brush to brush on. Save the other 1/2 of the butter for when the squash is finished cooking. Bake for about 40 minutes or until the squash is tender. Check by placing a fork in the squash and it comes out easily by pulling up. Let cool for 5-10 minutes. Scoop the contents out in a medium bowl and place the other half of the butter seasoning mixture in. Adjust seasoning to your liking but the pomegranate sauce will go over this making it extra delicious so keep that in mind.
2. Cook the Sauce! I placed pomegranates into a blender and blended until liquified, strained out and placed in the pan. Place all ingredients in a small sauce pan and cook on low-med heat for 5 minutes and turn to a low for 10 minutes making sure to stir. This will make a reduction sauce as the wine simmers. Strain out the sauce from pan into small sauce serving dish or bowl.
3. Cooking the scallops! First place scallops in a medium bowl with 2 cups of water and salt. Let sit for 10 minutes. Place them on a plate and pat BONE DRY with a paper towel to soak up all the moisture from the scallops. This will help the scallops flavor come alive and will ensure you cook tender yet crispy scallops with a buttery texture. Place olive oil in a large iron skillet and let come to a high heat. Get ready mentally be cause this process is quick and requires your full attention! Place scallops clockwise in pan. THIS step is important because it will help you know which order to turn the scallops in. Once all in pan do not, i repeat DO NOT mess with them, no touching with the tongs, no fidgeting! Let cook for 1 minute and 30 seconds set a timer and start the flip in the order you placed them in the pan. No touching again! Let cook on the other side 1 minute 30 seconds. Remove them in the order you placed them in.
Plate the dish! Start by placing a scoop of the butternut squash on a plate. Sometimes, I use an ice cream scoop to measure out the perfect amount on a plate. Drizzle the pomegranate sauce over the top. Place 3-4 scallops on each plate on top of the mash. Add pomegranates and a fresh rosemary for aesthetic plating. Pour your favorite wine pairing and enjoy!
Comment below what your favorite dinner party dish is to make, and make sure to tag us @PoppyAvenueCleanBeautyBar if you remake this recipe on social. We love you Poppy Family and we will see you in our next clean eats tutorial/ recipe.