Scallops with Citrus Soy Sauce and Butternut Squash

I wanted to make the first real dinner in our new home today. I decided to try out my new saute’ pan to make some seared scallops. Butternut squash sounded good too as did a citrus soy sauce.  We really enjoyed this meal. Michael wasn’t thrilled with the sauce but liked it in small amounts on the scallops. I thought is was good but definitely very condensed in flavor. I think I reduced it down a bit too much but, I was going for big flavor and that’s what I got. I also found cipollini onions at the grocery store today and they joined the party too. I love my new saute’ pan by T-Fal. It got very hot, seared well, and cleaned up easily. Here’s our dinner.

Scallops with Citrus Soy Sauce and Butternut Squash
  • For the sauce:
  • 1¾ cups orange juice
  • 3 TBS soy sauce
  • 1 small piece of fresh ginger, peeled
  • 1 TBS chili paste
  • 1 TBS garlic paste
  • For the scallops:
  • 6 large sea scallops
  • 4 cipollini onions, peeled
  • 3 TBS extra virgin olive oil
  • Salt and pepper to taste
  • For the butternut squash:
  • 12 ozs butternut squash, cubed
  • 1 TBS butter
  • 1 TBS cream
  • ½ tsp allspice
  • Angel hair pasta
  • Chives or scallions for garnish
  2. Prepare the sauce by adding all the ingredients to a small saucepan. Put the chunk of ginger in whole and remove according to taste. I left it in for about 10 minutes. Bring the sauce to a boil then reduce heat to low and simmer until it is reduced and thickened. Taste it along the way and add water or juice as needed. I actually squeezed the juice of one tangerine in at the end because I was out of orange juice. Set aside and re-heat at plating time.
  3. Boil the squash in salted water until tender. Drain, and while still hot, add the butter, cream, and allspice. You can add more butter and cream if you like but I was trying to keep it somewhat healthy. Put the hot squash into a medium bowl and beat until smooth with a mixer. I left mine a little chunky for the texture.
  4. Heat the olive oil in a saute' pan and hot. If you are adding the onions as I did, saute them until golden brown then move to an oven safe baking dish in a 350 degree oven. Season the scallops with salt and pepper as you like. Make sure your scallops are dry before you put them into the pan or they oil will splatter everywhere and they won't sear well with the extra liquid in the pan. Brown the scallops on both sides in the same oil you sautéed the onions in. You can continue cooking the scallops on low heat in the saute' pan or transfer them to the baking dish with the onions finish cooking them in the oven.
  5. Serve the scallops and onions on top of angel hair pasta, cooked to al dente, then seasoned with a pat of butter, a slash of olive oil, and salt and pepper. Pour a small amount of sauce on the plate. Add the butternut squash on the side. Garnish with chives or scallions. Enjoy!


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