Seared Scallops with Butternut Squash

Name: Seared Scallops with Butternut Squash
Yield: Serves 4
Ingredients: 3 pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups); 3/4 cup, chicken broth; 6 tablespoons, unsalted butter, divided; 1 3/4 teaspoons, table salt, divided; 1 1/2 pounds, large sea scallops; 3/4 teaspoon, pepper, divided; 2 tablespoons, vegetable oil, divided; 1/2 cup, half-and-half; 1 tablespoon, chopped fresh sage; 1/2 teaspoon, grated lemon zest plus 2 teaspoons juice

Main Courses
Fish & Seafood
Potatoes
Weeknight

Appears in Cook's Country February/March 2020

The secret to cooking scallops is keeping it simple and adding flavors that accent the scallops' sweetness.

SERVES 4

TIME 30 minutes

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