I’m trying to savor every last bit of the summer so I buy all of my produce from local farms. I grab whatever looks good than come up with something later. I grabbed butternut squash, zucchini, onions and red chile peppers.
1 butternut squash, cubed and boiled until soft (about 12 mins)
1 small white onion
3 garlic cloves
1 small red chili pepper
Salt & Pepper
Chili lime seasoning (I use William Sonomas)
– Puree the squash using a processor or immersion blender. Mix in a pat of butter and dash of brown sugar (optional). Set aside.
– Dry the scallops than season with chili lime, salt and pepper. Set aside. Sautee the zucchini, garlic and onion in olive oil. When cooked, add the spinach and take off the heat.
– Preheat a pan with olive oil on higg heat. Sear the scallops on each side (about 6 mins, do not overcook them this ruins their flavor and texture).
– Plate it up and garnish with red chile pepper if you like it spicy. I love the combo of sweet squash with fiery pepper.