The flavors worked well together, but the texture of the mashed squash was a little grainy and the texture of the sliced squash was a little al dente, even though I cooked it much longer than suggested. Next time I'll just cook all the squash together with the leeks and puree it in a food processor. The herbs and Sichuan peppercorns are key (don't skimp on the peppercorns--I ground mine rather than crushing, though). I would also use less oil to sear the scallops. Chardonnay complemented these flavors nicely.
Seared Scallops with Butternut Squash
SERVES 4
Tom Colicchio uses the French-inspired technique of cooking vegetables in an emulsion of butter and water to give this dish richness.
1 small butternut squash
1 small leek, white part only, cut into 1/4''-thick rings
10 tbsp. butter, cut into tbsp.-size pieces
Salt
2 tbsp. peanut oil
1 lb. bay scallops
2 fresh chives
1 tsp. Sichuan peppercorns, cracked
16 small sprigs fresh chervil
1. Cut squash in half crosswise, separating the long neck from the round body. Cut body in half lengthwise, scoop out seeds, peel, cut into small cubes, and set aside. Trim stem from squash neck, cut neck into quarters lengthwise, and peel; slice each quarter crosswise into 1/4''-thick pieces, and set aside separately.
2. Put squash neck pieces and leeks into a medium saucepan. Add 1 cup water, and bring to a boil over medium-high heat. Gradually add 8 tbsp. of the butter, a few pieces at a time, and cook until squash is tender when pierced with the tip of a knife, 3-5 minutes. Season to taste with salt. Remove pan from heat, cover, and set aside.
3. Meanwhile, put squash cubes, the remaining 2 tbsp. butter, 1 cup water, and a generous pinch of salt into a medium saucepan, and simmer over medium heat until tender when pierced with the tip of a knife, 10-15 minutes. Drain; then mash with a potato masher or fork until smooth.
4. Heat oil in a large, heavy-bottomed skillet over medium-high heat. Pat scallops dry with paper towels, and season to taste with salt. Add to skillet, and sear on both sides until deep golden, about 30 seconds per side.
5. Divide mashed squash between 4 warm plates, put a quarter of the scallops over each, and spoon sliced squash with leeks and butter sauce over scallops. Garnish with snipped chives, Sichuan peppercorns, and chervil.
Ratings & Reviews (2)
I found that the cooking time for the squash was appropriate and the flavor combination good. I processed, instead of mashed, the squash and spooned it onto the plate as a base for the scallops. I think that this is all that the scallops needed. The squash, leek, butter combination that was spooned on top was too intense and overpowered the light sweetness of the scallops. Next time I will only use the squash puree as a base for the scallops.
Seared Scallops with Butternut Squash
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