Caramelized butternut squash tossed in a miso brown butter sauce and topped with golden pan-seared sea scallops. Stovetop only, about 40 minutes.
If your scallops are on the small side, start checking the first side at 1 minute. For a gluten-free dish, use a miso labeled gluten-free; many white and yellow misos contain barley.
No miso? Brown the butter as written, then season it with about 1/4 tsp kosher salt instead. Cut the honey to 1/2 tsp or skip it, since without miso's saltiness the sauce leans sweet against the already-sweet squash. Keep the rice vinegar and ginger; the vinegar is what keeps the brown butter from tasting flat. A squeeze of lemon at the end is a nice extra.
Ingredients
Scale
Measurement units
- 1 lb butternut squash (about 1 lb cubed, from a 1 1/2 to 2 lb whole squash, or use pre-cut)
- 2 tbsp olive oil (for the squash)
- 4 tbsp unsalted butter (2 tbsp for the squash and 2 tbsp for the miso butter)
- 12 oz dry-packed sea scallops (about 8 large or 12 medium; dry-packed scallops brown much better than wet-packed)
- 1 tbsp avocado or other neutral high-heat oil (for searing the scallops)
- 1 tbsp white miso (shiro miso; check the label if you need it gluten-free. Optional: see the no-miso swap)
- 1 tsp honey
- 1 tsp rice vinegar
- 1 tsp fresh ginger (optional)
- 2 scallions (for garnish, optional)
- ¾ tsp kosher salt (1/2 tsp for the squash and 1/4 tsp for the scallops)
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 1 lb butternut squash (about 1 lb cubed, from a 1 1/2 to 2 lb whole squash, or use pre-cut)
- 2 tbsp olive oil (for the squash)
- 4 tbsp unsalted butter (2 tbsp for the squash and 2 tbsp for the miso butter)
- 12 oz dry-packed sea scallops (about 8 large or 12 medium; dry-packed scallops brown much better than wet-packed)
- 1 tbsp avocado or other neutral high-heat oil (for searing the scallops)
- 1 tbsp white miso (shiro miso; check the label if you need it gluten-free. Optional: see the no-miso swap)
- 1 tsp honey
- 1 tsp rice vinegar
- 1 tsp fresh ginger (optional)
- 2 scallions (for garnish, optional)
- ¾ tsp kosher salt (1/2 tsp for the squash and 1/4 tsp for the scallops)
- black pepper (to taste)
Instructions
Dry the scallops
Pull the small, tough side muscle off each of the dry-packed sea scallops (12 oz) and pat them very dry with paper towels.
Lay them on a fresh paper towel-lined plate and refrigerate, uncovered, while the squash cooks so the surfaces dry further.
Equipment: paper towels
Caramelize the squash
Heat olive oil (2 tbsp) in the skillet over medium-high heat until shimmering.
Add butternut squash cubes (1 lb) in a single layer and season with kosher salt (½ tsp). Cook undisturbed for 5 minutes, until deeply browned on the bottom.
Stir and cook for 4 to 6 minutes more, stirring occasionally, until the squash is tender when pierced with a fork and browned on several sides.
Add unsalted butter (2 tbsp) and toss for 2 minutes until the squash is glossy. Transfer to a bowl and cover loosely with foil.
Equipment: 12-inch skillet
Make the miso brown butter
While the squash cooks, melt unsalted butter (2 tbsp) in a small saucepan over medium heat. Cook for 2 to 3 minutes, swirling, until the milk solids turn amber and it smells nutty.
Take the pan off the heat and let it stand for 30 seconds, then whisk in white miso (1 tbsp), honey (1 tsp), rice vinegar (1 tsp) and grated fresh ginger (1 tsp) if using, until smooth.
Equipment: small saucepan, whisk
Sear the scallops
Wipe out the skillet, add neutral oil (1 tbsp) and heat over high heat for 2 to 3 minutes, until the oil shimmers and just starts to smoke.
Season the scallops on both sides with kosher salt (¼ tsp) and black pepper.
Lay the scallops in the pan, flat side down and spaced apart; work in two batches if they would touch. Sear without moving for 1½ to 2 minutes, until a deep golden crust forms and they release easily from the pan.
Flip and cook for 30 to 60 seconds more, until the sides are opaque and the scallops feel springy-firm when pressed. Move them straight to the warm plates.
Equipment: 12-inch skillet, fish spatula
Plate and serve
Toss the squash with half of the miso brown butter and divide it between the warm plates.
Set the scallops on top, spoon the rest of the miso brown butter over them.
Finish with sliced scallions and serve right away.
Tomorrow's Meal
Miso Butternut Fried Rice
Leftover miso-butter squash stir-fried with day-old rice, scrambled egg and scallions, with any leftover scallop chopped in at the very end.
You'll need to pick up:
2 cups cooked, chilled rice2 eggs1 tbsp neutral oilSoy sauce or tamari to taste
Quick overview:
- 1.Heat the oil in a large skillet over high heat
- 2.Add the cold rice, press it flat and let it crisp for 2 minutes, then stir
- 3.Add the leftover squash and any leftover miso butter and stir-fry 2 minutes until hot through
- 4.Push everything aside, scramble the eggs in the open space, then fold them in
- 5.Add any chopped leftover scallop for the last 30 seconds just to warm it, then season with soy sauce or tamari and top with scallions
Before you cook
Cook notes
- • No miso? Brown the butter as written, then season it with about 1/4 tsp kosher salt instead. Cut the honey to 1/2 tsp or skip it, since without miso's saltiness the sauce leans sweet against the already-sweet squash. Keep the rice vinegar and ginger; the vinegar is what keeps the brown butter from tasting flat. A squeeze of lemon at the end is a nice extra.
- • Buy scallops by weight, not count. Sizes vary a lot; 12 oz is about 8 large or 12 medium. Look for "dry-packed" on the label; wet-packed scallops are treated with a solution that makes them weep water and keeps them from browning.
- • If your scallops are on the small side, start checking the first side at 1 minute.
- • The squash can be cubed up to a day ahead and refrigerated, covered.
- • The miso butter can be made an hour ahead; rewarm it gently and whisk before serving.
- • For a gluten-free dish, use a miso labeled gluten-free; many white and yellow misos contain barley.
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