Scallops With Butternut Squash Puree

BUTTERNUT SQUASH PUREE

Start by cutting it in half lengthwise. Then scoop out the seeds with a sturdy spoon. Put the halves of butternut squash in a baking dish, drizzle them with oil and salt them generously.

Then turn them over, cut side down, and put them in a 400 oven till they are soft. Turning them cut side down allows the steam to be concentrated under the skin and in the scooped out seed spot. Baking will take about 40 minutes, but of course, this all depends on the size of the squash. Use a toothpick, cake tester, or the tip of a sharp knife to see it it's done. If you test the part where the seeds were, it will fool you. There's less flesh there and it will get done sooner. Be sure to test the "neck" part of the squash to be sure it's done. (If you have a pressure cooker - digital or stovetop - you can cook it in there. There's plenty of instructions on the internet.)

Peel the squash by simply pulling the skin off ... it's seriously that easy once it is baked.

Saute the shallots till they are soft. Or if you're lazy like me, lay them in the same pan with the butternut squash to roast along with it.

Put both the squash and shallots in a food processor or blender to puree. Add the butter, salt, and pepper and puree again till smooth. If needed, add cream or stock to thin it. I usually don't find this necessary.

Hold over low heat till ready to serve or make ahead and reserve in the fridge for up to a week.

TARRAGON CREAM SAUCE

Cook the shallot over low heat till soft. Pour the white wine in, add the tarragon leaves, and reduce the wine.

Strain the shallots and tarragon, return the sauce to the pan, then gradually add the cream over low heat so that it doesn't separate. Be sure to season with salt.

THE SCALLOPS

Lay the scallops out on paper towels to get them as dry as possible. Heat a cast iron or stainless steel skillet over medium high heat. Season the scallops with salt, add oil to the skillet, and carefully put the scallops. Allow to cook without moving them for two minutes before checking on the sear. If they aren't brown enough, leave them for 30 more seconds, then check again. Turn the scallops over. At this point, you can turn the heat off because there will be enough heat in the skillet to continue cooking the scallops.

To serve, put some butternut squash puree on a plate, top with the seared scallops, drizzle with the tarragon cream sauce, and garnish with microgreens.