Brown Butter Sage Scallops with Squash and Parmesan Tips, FAQ & printable recipe

Tips for success

For the best sear, ensure the scallops are completely dry before adding them to the pan. Use paper towels to pat them down, and let them sit at room temperature for a few minutes before cooking.

Do not move the scallops once they hit the pan; let them develop a crust before flipping.

When making brown butter, keep the heat at medium and swirl the pan constantly. The butter will foam, then turn golden and smell nutty.

Remove from heat as soon as it reaches that stage, as it will continue to darken. If the sage leaves are not crisp enough, fry them for a few more seconds in the butter.

Variations

• Lemon Brown Butter: Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest to the brown butter when basting. The acidity brightens the dish and cuts through the richness.
• Spicy Brown Butter: Add a pinch of red pepper flakes or a small diced fresh chili to the butter as it foams. This adds a subtle heat that pairs well with the sweet squash.
• Herb Variation: Replace sage with fresh thyme or rosemary sprigs. Add them to the butter while basting and remove before serving, or use the leaves as a garnish.
• Squash Alternative: Use cubed sweet potato or pumpkin instead of butternut squash. Adjust cooking time as needed; sweet potato may take slightly longer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended as the texture of scallops will degrade.

Reheat

Reheat in a skillet over medium-low heat for 2-3 minutes, turning once, until warmed through. Do not microwave, as it will make the scallops rubbery.

Leftover scallops and squash can be stored in an airtight container in the refrigerator for up to 2 days. The texture of the scallops will change upon reheating, so enjoy them cold in a salad or gently reheat in a skillet over low heat.

The butternut squash can be peeled and diced up to 2 days ahead and stored in the refrigerator. The Parmesan can be grated up to 1 day ahead. The sage leaves can be washed and dried in advance. However, the scallops should be cooked just before serving for the best texture.

Serving ideas

Serve the scallops and squash immediately after finishing, with the brown butter spooned over the top.

The dish is rich and savory, so pair it with a light green salad or steamed greens to balance the richness. A crisp white wine such as Sauvignon Blanc or a dry Riesling complements the nutty butter.

For a more substantial meal, serve over creamy polenta or with crusty bread to soak up the brown butter.

The crispy sage leaves and grated Parmesan add texture and flavor, so do not skip them. This dish is best enjoyed right away, while the scallops are hot and the butter is glossy.

Frequently asked questions

Recipe card

Brown Butter Sage Scallops with Squash and Parmesan

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 1 small butternut squash, peeled and diced into 1/2-inch cubes
• 1 1/2 lb jumbo sea scallops, patted dry
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 12 leaves fresh sage
• 3 tbsp unsalted butter
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the flesh into 1/2-inch cubes. Pat the scallops dry with paper towels, removing any side muscle. Season both the squash and scallops with salt and pepper.
2. Using a box grater, grate a solid wedge of Parmigiano-Reggiano into a bowl. You need about 1/2 cup of freshly grated cheese. Set aside.
3. Heat a cast iron skillet over high heat until smoking hot. Add a thin layer of oil (if needed) and carefully place the scallops in the skillet, leaving space between each. Sear without moving for 90 seconds until a deep amber crust forms. Flip and sear the other side for another 60 seconds.
4. Remove the scallops to a plate. Add the diced squash to the same skillet, adding a little more oil if needed. Cook over medium-high heat, stirring occasionally, until the squash is tender and browned in spots, about 6 to 8 minutes.
5. Return the scallops to the skillet with the squash. Add the butter and sage leaves. As the butter melts, it will foam. Tilt the skillet slightly and use a spoon to baste the scallops and squash with the foaming butter for about 1 minute, until the butter smells nutty and the sage leaves crisp.
6. Remove the skillet from the heat. Shower the grated Parmesan over the scallops and squash, and scatter the crispy sage leaves on top. Serve immediately, spooning any remaining brown butter from the pan over each portion.

Contains: milk, mollusks

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

24 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.