Great Bear Scallops with Kabocha Squash and Sage

Makes 16 pieces

You can keep the roe from the scallops and add them to the scallop frying pan after you have removed it from the heat to gently cook the roe. Garnish each scallop with one piece.

1 3/4 cup (420 mL/220 g) peeled, seeded and diced kabocha squash
1/4 cup (60 mL/60 g) non alcoholic apple cider
2 tsp (10 mL/10 g) apple cider vinegar
4 Tbsp (60 mL/48 g) unsalted butter
1/4 cup (60 mL/20 g) freshly grated Parmesan cheese
sea salt

2 Tbsp (30 mL) unsalted butter
32 fresh sage leaves
16 Great Bear scallops, shucked and cleaned
neutral flavoured oil for searing
16 scallop shells

Steam the squash until tender, 12-15 minutes. Transfer to a food processor and puree until smooth. Add the apple cider and vinegar, puree again to incorporate. Add the 4 Tbsp (60 mL) butter and Parmesan. Pulse until combined, season to taste. Remove from the food processor and keep warm.

In a small frying pan, heat the 2 Tbsp (30 mL) butter over medium heat. Add the sage leaves and cook, shaking the pan gently until the leaves crisp. Transfer the sage and butter to a plate and season with salt.

Heat the vegetable oil in a medium, nonstick frying pan over medium high heat. Season the scallops with salt and place in the pan. Cook until golden and crusty on the bottom. Turn the scallops over and remove from the heat.

Divide the squash evenly between each scallop shell. Top with a scallop and place 2 sage leaves on top with a little bit of the sage butter. Serve immediately.

Recipe courtesy of Karen Barnaby

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