Alaska Sea Scallops with Vanilla-Butternut Squash Puree



Makes 4 servings

Recipe from

Coastal Living


2 pounds Alaska sea scallops
Freshly ground black pepper
1/4 cup clarified butter or olive oil, divided


Remove “foot� (tough oval piece) on side of scallops; pat dry with paper towel. Sprinkle with salt and pepper.

Heat 2 tablespoons butter or oil in a large skillet over medium-high heat. Add half of scallops, and cook about 2 minutes on each side or until both sides are golden brown. Keep warm. Repeat with remaining butter and scallops.

Serve over Vanilla–Butternut Squash Puree.


Stefani Marnon and Naomi Everett,

May 2008
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