CELEBRITY CHEF RECIPE: Sam Talbot
Scallops with Sweet Butternut Squash

Instructions

Preheat oven to 400 degrees. Using a large kitchen knife, cut about ½ inch off each end of squash. Using a vegetable peeler, peel the skin off until you reach the bright orange flesh of the squash. Cut the squash in half lengthwise, and then remove the seeds using a spoon (save and toast for later).

Heat 4 Tbsp of the olive oil in a medium skillet on medium heat. Add the orange zest and juice, the coriander seeds, nutmeg, cinnamon, cumin, Truvia^® natural sweetener, salt and pepper and mix well. Warm the ingredient mixture in the heated oil until they are just hot enough to bloom a bit.

In a medium-sized bowl, toss cubed squash with olive oil mixture. Spread out on a cookie sheet, in a single layer, and bake for approximately 1 hour, or until glaze begins to caramelize. Puree in a food processor, add the canned squash puree and mix until smooth- adjust seasoning with salt and pepper. If too thick add a small stream of water while in the food processor. In a sauté pan heat the remaining 2 Tbsp of olive oil and the butter on medium-high heat. Season scallops well with salt and pepper and sear on each side until golden brown, about 2 minutes per side. Place a scoop of squash puree on plate and 4 scallops around it. Drizzle with a touch of olive oil if desired.

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Side note: Toss seeds with salt and pepper and a splash of olive oil and lay on baking sheet. Preheat oven to 350 and toast for 15 minutes. You can garnish the dish with the toasted seeds if you like