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Pesto crusted scallops with caramelized onions and butternut squash

Pesto crusted scallops with caramelized onions and butternut squash

On this edition of Easy Eats, Lehigh Carbon Community College cooking instructor Brock Cahoon shows us how to make pesto crusted scallops with caramelized onions and butternut squash. It's much simpler than it sounds.  

Video

Ingredients: Scallops: 8-10 each

Pesto: ¼ cup

Butter: 2 tablespoons

Olive Oil: 1 tablespoon

Sliced Onion: 1 

Thyme: ½ teaspoon

Salt: ¼ teaspoon

Pepper: ¼ teaspoon

Butternut Squash (Peeled, Seeded, and Diced): 1

Water: 2 quarts

Butter: 3 T

Montreal Steak Seasoning: 1 tea

Method:

Scallops:

1. Place scallops on a greased baking dish

2. Spread even amount of pesto on each scallop

3. Bake at 350 degrees until firm

Onions

1. Place butter and oil in a sauté pan and heat until butter is melted.

2. Add onions and seasonings

3. Leave heat on low/medium until onions are soft and deep brown

Squash

1. Bring water to boil

2. Add squash and simmer for 5 minutes

3. Drain squash

4. Melt butter in pan that squash was cooked in

5. Sautee squash until soft and brown and season

To Serve:

1. Add squash to onions and toss together

2. Place scallops around the perimeter of the plate in a circle

3. Place a serving of onion and squash mixture in the center of the plate.

4. Optional – Garnish with a rich infused oil and crusty roll/garlic Bread.

wfmz.com

 

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