Ingredients
Gather Your Ingredients
3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups)
¾ cup chicken broth
6 tablespoons unsalted butter, divided
1 ¾ teaspoons table salt, divided
1 ½ pounds large sea scallops
¾ teaspoon pepper, divided
2 tablespoons vegetable oil, divided
½ cup half-and-half
1 tablespoon chopped fresh sage
½ teaspoon grated lemon zest plus 2 teaspoons juice
Directions
1
1. Combine squash, broth, 4 tablespoons butter, and 1 teaspoon salt in large saucepan. Cover and cook over medium-high heat, stirring occasionally, until squash is tender, about 25 minutes.
2
2. About 10 minutes before squash is ready, pat scallops dry with paper towels and sprinkle with ¼ teaspoon pepper and remaining ¾ teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops, flat side down, and cook, without moving them, until well browned, about 1½ minutes. Flip and cook until browned on second side, about 1½ minutes. Transfer to plate and tent with foil. Wipe skillet clean with paper towels; repeat with remaining 1 tablespoon oil and remaining scallops.
3
3. Using potato masher, mash squash until smooth. Stir in half-and-half and remaining ½ teaspoon pepper. Set aside and cover to keep warm. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Continue to cook, swirling skillet occasionally, until butter turns dark golden brown and has nutty aroma, 1 to 2 minutes. Off heat, stir in sage and lemon zest and juice. Serve squash topped with scallops and drizzled with sauce.