Pan-Fried Scallops with Citrus Squash Purée

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In large saucepan, heat 1 tbsp of the oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add squash and broth; bring to boil. Reduce heat; cover and simmer until squash is tender, about 10 minutes.

Meanwhile, in large skillet, heat remaining oil over medium-high heat; cook sage leaves until crisp, about 30 seconds. Transfer to paper towel-lined plate; set aside. In same pan, cook scallops, turning once, until golden and opaque, about 4 minutes. Keep warm.

In food processor or blender, purée squash mixture. Mix in orange zest. Season with salt and pepper. Divide squash purée among plates. Serve with reserved scallops. Sprinkle with pepper; garnish with sage leaves. Sprinkle with pine nuts (if using).

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 5 g
  • Sodium 550 mg
  • Sugars 6 g
  • Protein 17 g
  • Calories 260
  • Total fat 8 g
  • Cholesterol 30 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g
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Lunch & Dinner

Pan-Fried Scallops with Citrus Squash Purée