Recipe: Pan Seared Scallops with Butternut Squash Puree

I don't know about you, but I'm definitely a seasonal eater. Almost subconsciously, my purchasing and eating habits shift in the winter to reflect the seasonality of Canadian produce. The winter months bring tons of butternut squash, sweet potatoes, and other root veggies into my house. However, one thing that always stays the same, no matter what season it is, is that seafood is always at the centre of my plate.

Some people think that seafood is a summer food, but there are plenty of fish and shellfish dishes that are cozy enough for chilly evenings, and I'm excited to be sharing one of my favourites today: juicy scallops with a gorgeous pan seared crust served alongside a winter spiced butternut squash puree. *chefs kiss*

Pan-seared scallops

The secret to perfect pan-seared scallops is to cook them for way less time than you think you should. Scallops are best eaten when they're medium-rare, because they'll still be plump and juicy.

The trick to achieving that crispy crust without overcooking the scallops is to heat your skillet or cast iron pan over high heat for a few minutes before cooking the scallops. Once you add the scallops to the pan, don't walk away! You'll only want to cook them for a couple of minutes on one side and then briefly flip them over before pulling them off the stove.

If you've never cooked scallops at home before you might get the urge to leave them on longer, but trust me, you'll regret it. There is nothing worse than overcooked seafood. If it feels too soon to pull them off the stove, it means it's the perfect time to pull them off the stove.

Pairing wine with seafood

Seafood and wine are a perfect pair.

I'm not going to sped too much time telling you how to pair wine and seafood because at the end of the day it all comes down to personal preference. Every single wine pairing article you read online will tell you something different. So when in doubt, just go with a wine that you already know you love and chances are, it'll work beautifully!

Personally, I'm a seasonal wine drinker in a similar way I'm a seasonal eater. In the colder months, I find myself gravitating more towards red wine than white. There's just something about a glass of Cabernet Franc and a snowy winter evening that just clicks, you know?

There is a common myth that red wine doesn't pair with seafood and well, it's just that: a myth. It's true that white wines tend to pair the best with seafood, but lighter reds, roses, and sparkling can also work well with certain dishes. In the winter months, I still enjoy a glass of red alongside my seafood dishes. I find that lighter reds like Gamay and Pinot Noir pair beautifully with almost any seafood dish.

There are a couple of things to keep in mind if you're looking to pair a red wine with your seafood dish:

• Look for light or medium bodied wines with low or soft tannins

• Acids tend to clash with the tannins in red wine, making them taste flat or leaving a metallic aftertaste in your mouth. So, skip the lemon squeeze and other high-acid ingredients like shallots

• For seafood dishes with strong seasonings or sauces, try to pair your red wine with the dominant flavour of the sauce, rather than the fish itself

• The way the seafood is prepared can also affect the flavors and pairings. For example, grilled salmon has a much stronger flavor than poached salmon. A poached salmon would welcome a lighter red or even a rosé, while grilled salmon could stand up to a fuller red wine

• There are some heavier seafood dishes that can pair well with a more full bodied red such as seafood stews and chowders, seafood sandwiches, and tomato-based dishes

• When in doubt, a Pinot Noir is almost always a safe seafood pairing bet (It also happens to be my favourite kind of wine!)

The Recipe

Ingredients

• About a dozen sea scallops (also known as U10 scallops)

• 1 tbsp. of olive oil

• 1 tbsp. of butter

• Salt

• Butternut squash

• 1 tsp. of crushed garlic

• 1/2 tsp. of cinnamon

• 1 tbsp. of butter

• 1 tbsp. of brown sugar

Instructions

Scallops

1. Heat a large skillet over high heat for 5 minutes

2. Season the scallops with salt and add the olive oil to the pan

3. Add the scallops and butter to the pan

4. Sear the scallops for 2-3 minutes, until they get a deep brown crust

5. Once they're golden brown around the edges, flip the scallops and cook for 30-45 seconds (be careful not to overcook them!)

Butternut Squash Puree

1. Peel and cube the butternut squash, then boil until soft

2. Add the squash, butter, brown sugar, garlic, and cinnamon to a blender and blend until smooth

Plate the scallops and butternut squash puree to your liking. Serve as an appetizer alongside a light bodied red wine.