Scallops with Sweet Butternut Squash

Ingredients

Scallops with sweet butternut squash

• 1 lg. butternut squash (about 900g), cubed

• 60ml olive oil, more for drizzling

• Zest and juice of 2 oranges

• 1 tsp coriander seeds

• 1 Tbsp grated nutmeg

• 1 Tbsp ground cinnamon

• 1 Tbsp ground cumin

• 51g Truvía^® Calorie-Free Sweetener

• Coarse sea salt

• Freshly ground black pepper

• 14g unsalted butter

• 12 large dry scallops

Butternut squash puree

• 2 butternut squash

• 55g softened butter

• Salt and pepper, to taste

• 3 Tbsp honey

• Zest of 1 orange

• Pinch ground cinnamon

Directions

• 1.  

  Halve the squash lengthwise and remove the seeds. Rub the insides with half of the butter and season with salt and pepper. Place on a roasting pan skin side down and bake in a pre-heated 170^° oven for 30 to 40 minutes or until soft. Remove from the oven and scoop out the squash from the flesh and place in a food processor. Add the orange zest, honey and remaining butter. Puree until smooth adding a pinch of salt and cinnamon whilst pulsing.

• 2.  

  Preheat oven to 200^°C.

• 3.  

  Using a large kitchen knife, cut about 1⁄2 inch off each end of squash. Using a vegetable peeler, peel the skin off until you reach the bright orange flesh of the squash. Cut the squash in half lengthwise, and then remove the seeds using a spoon (save and toast for later).

• 4.  

  Heat 4 Tbsp of the olive oil in a medium skillet on medium heat. Add the orange zest and juice, the coriander seeds, nutmeg, cinnamon, cumin, Truvía^® Calorie-Free Sweetener, salt and pepper and mix well. Warm the ingredient mixture in the heated oil until they are just hot enough to bloom a bit.

• 5.  

  In a medium-sized bowl, toss cubed squash with olive oil mixture.

• 6.  

  Spread out on a cookie sheet, in a single layer, and bake for approximately 1 hour, or until glaze begins to caramelize. Puree in a food processor, add the canned squash puree and mix until smooth- adjust seasoning with salt and pepper. If too thick add a small stream of water while in the food processor.

• 7.  

  In a sauté pan heat the remaining 2 Tbsp of olive oil and the butter on medium-high heat. Season scallops well with salt and pepper and sear on each side until golden brown, about 2 minutes per side.

• 8.  

  Place a scoop of squash puree on plate and arrange 4 scallops around it. Drizzle with a touch of olive oil, if desired.