detail Scallops wButternut Squash Talbot 1

Scallops with Sweet Butternut Squash

Serving size





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


  • 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 12 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.