Scallops with Sweet Butternut Squash Recipe

Scallops with Sweet Butternut Squash Recipe made with Truvia

This dish has 17% fewer calories* and 71% less sugar* than the regular sugar-sweetened version. Makes 4 servings.

Serving size: 3 scallops and 12 cup of squash

Calories: 240 Calories


  • 1 large butternut squash (about 2 pounds), cubed

  • 6 Tbsp olive oil, more for drizzling

  • Zest and juice of 2 lemons

  • 1 tsp coriander seeds

  • 1 Tbsp grated nutmeg

  • 1 Tbsp ground cumin

  • 13 cup of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***

  • Coarse Sea Salt

  • Freshly ground black pepper

  • 1 Tbsp unsalted butter

  • 12 large U-10 dry scallops


  • 1.

    Preheat oven to 400° F.

  • 2.

    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).

  • 3.

    Heat 4 tablespoons of the olive oil in a medium skillet on medium heat. Add the lemon zest and juice, the coriander seeds, nutmeg, cumin, Truvía® Original 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.

  • 4.

    In a medium-sized bowl, toss cubed squash with olive oil mixture.

  • 5.

    Spread out on a cookie sheet, in a single layer, and bake for approximately 1 hour, or until glaze begins to caramelize. After baking puree in a food processor until smooth- adjust seasoning with salt and pepper.

  • 6.

    In a sauté pan heat the remaining 2 tablespoons 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.

  • 7.

    Place a scoop of squash puree on plate and 4 scallops around it. Drizzle with a touch of olive oil if desired

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.

*Each serving has 240 calories and 4 grams of sugar, compared to the full-sugar version that has 290 calories and 14 grams of sugar per serving.

**Erythritol value may vary based on your choice of sweetener

Nutrition Per Serving

Calories 240
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 30mg
Sodium 160mg
Total Carbohydrate 29g
Dietary Fiber 4g
Sugars 4g
Erythritol** 5g
Protein 16g
Vitamin A 320% DV
Calcium 15% DV
Vitamin C 70% DV
Iron 20% DV
Scallops with Sweet Butternut Squash is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Best scallops recipe I made this last week for the family and friends. It took alittle time but oh man the finish result was amazingly taste. I though using 1/3 cup of truvia would make it to sweet but it made it all come together. Made me feel like a chef thanks for this recipe.
Date published: 2016-03-04
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