Flavorful Seared Scallops with Quinoa, Apple Salad, and Butternut Squash Pure

Finding an impressive dish for dinner parties that won’t keep you trapped in the kitchen all evening can feel like searching for a needle in a haystack. Between timing all the components just right and making sure everything stays warm, it’s enough to make even experienced home cooks break into a nervous sweat.

That’s where these seared scallops with quinoa, apple salad, and butternut squash puree come to the rescue. Each element can be prepped ahead of time, the scallops cook in minutes, and the combination creates a restaurant-quality meal that’s actually pretty simple to pull off in your own kitchen.

What Kind of Scallops Should I Use?

For the best seared scallops, look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with sodium tripolyphosphate. Dry scallops will give you that perfect golden-brown crust when seared, while wet scallops tend to release too much moisture and steam instead of sear. Size-wise, you’ll want to choose large sea scallops (often labeled as U-10 or U-12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops for this recipe. When shopping, look for scallops that are slightly off-white or pinkish in color with a sweet, fresh smell – avoid any that appear too white or have a strong fishy odor.

Options for Substitutions

This elegant dish can be adapted with several substitutions if needed:

• Butternut squash: If butternut squash isn’t available, you can use sweet potato or pumpkin instead – they’ll give you a similar smooth, creamy puree. Just adjust the cooking time as needed until the vegetables are tender.
• Quinoa: You can swap quinoa with other grains like farro, bulgur, or even brown rice. Just be sure to adjust cooking times and liquid amounts according to package instructions.
• Sea scallops: While sea scallops are really the star here and hard to substitute, you could use large shrimp as an alternative. Just reduce the cooking time to about 2-3 minutes per side.
• Garam masala: If you don’t have garam masala, try using a mix of ground cinnamon, cumin, and cardamom, or just cinnamon alone for a simpler flavor profile.
• Apples: Pears work great as a substitute in the salad, or try using firm Asian pears for extra crunch. Just make sure to toss them in the lemon juice quickly to prevent browning.
• Fresh parsley: You can use fresh cilantro or chives instead. If using dried herbs, remember to use just 1 tablespoon since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is getting that perfect golden-brown crust while keeping the inside tender – the key is to pat them completely dry with paper towels and make sure your pan is screaming hot before they touch the surface.

Another common mistake is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed, giving each scallop at least an inch of space around it.

The timing is crucial too – scallops only need about 2-3 minutes per side, and leaving them even a minute too long can turn them rubbery and tough, so keep a close eye on them and look for that caramelized crust before flipping.

For the butternut squash puree, avoid adding too much liquid at once – start with a small amount and gradually add more until you reach your desired consistency, as an overly wet puree can make your plate look messy and affect the overall presentation of the dish.

What to Serve With Seared Scallops?

While this dish already includes some great sides with the quinoa and butternut squash puree, you might want to add a few extra touches to round out the meal. A glass of crisp white wine like Chablis or Sauvignon Blanc pairs perfectly with the sweet, buttery scallops. For an extra veggie boost, try serving some simple roasted asparagus or green beans on the side – they’ll complement the scallops without overwhelming their delicate flavor. If you’re hosting a dinner party, start with a light appetizer like a small cup of chilled cucumber soup or a few fresh oysters to set the mood for your seafood main course.

Storage Instructions

Keep Components Separate: For the best results, store each component of this dish separately in the fridge. The butternut squash puree and quinoa apple salad will stay fresh in airtight containers for up to 3 days. However, I recommend cooking the scallops fresh when you’re ready to eat – they’re just better that way!

Make Ahead: You can prep most of this dish in advance! The butternut squash puree and quinoa apple salad can be made up to a day ahead and kept in the fridge. Just hold off on searing those scallops until right before serving – they only take a few minutes to cook anyway.

Leftovers: If you have leftover scallops (though that’s rare in my house!), they’ll keep in the fridge for 1-2 days max. The quinoa salad might get a bit more tangy from the apples and lemon juice over time, but many people actually prefer it this way. Just give everything a quick stir before serving again.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 120-140 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

Ingredients

• 1 butternut squash (approx. 1kg)
• 2 teaspoons olive oil
• Salt, to taste
• 1 tablespoon butter
• Garam masala spice mix
• 1 1/2 cups quinoa
• 3 apples, sliced
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt, as needed
• 2 tablespoons olive oil
• 1 kg sea scallops
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Step 1: Roast the Butternut Pumpkin

Preheat your oven to 190°C (375°F).

Line a baking pan with aluminum foil for easy cleanup.

Trim both ends of the butternut pumpkin and cut it in half lengthwise.

Use a spoon to scrape out the seeds from each half.

Drizzle olive oil over the cut sides and sprinkle a teaspoon of salt over them.

Place the pumpkin halves cut-side down on the prepared baking tray.

Roast in the oven for 25-30 minutes, or until a sharp knife easily pierces the flesh.

Step 2: Cook the Quinoa

While the pumpkin is roasting, prepare the quinoa.

Place the quinoa and 3 cups of water in a pot and bring to a boil.

Once it reaches a boil, reduce the heat to medium-low.

Let it simmer until all the water has been absorbed, approximately 15 minutes.

Remove the pot from the heat, open the lid, and let the quinoa cool.

Step 3: Make the Butternut Pumpkin Purée

Once the pumpkin is roasted, transfer the flesh to a blender or a bowl if you’re using a stick blender.

Add 1/2 teaspoon of garam masala, 1 tablespoon of butter, and 1 teaspoon of salt.

Blend until the mixture is smooth and creamy.

Step 4: Prepare the Quinoa Salad

Transfer the cooled quinoa into a mixing bowl.

Add chopped apple and parsley for a fresh and zesty touch.

In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Pour this dressing over the quinoa salad and toss to combine all the ingredients evenly.

Step 5: Sear the Scallops

Pat dry the scallops with a paper towel to remove any excess moisture.

Season them with salt and pepper on both sides.

In a large skillet, heat a combination of olive oil and butter on high heat.

Once the mixture begins to smoke, add the scallops.

Cook for approximately 3 minutes, or until they are nicely browned on one side.

Use tongs to flip them and cook for an additional 1 to 2 minutes, depending on their size, until they are thoroughly seared.

Step 6: Assemble and Serve

To plate, start by spooning 3 tablespoons of butternut pumpkin purée onto each plate or shallow bowl.

Add a couple of spoonfuls of the quinoa salad on top of the purée.

Place the seared scallops on top of the salad.

Finish by spooning some of the remaining melted butter from the skillet over the scallops for added flavor.

Serve immediately and enjoy your delightful dish!