Brown Butter Scallops with Squash and Parmesan Step-by-step instructions

Before you start

Before cooking, peel and dice the butternut squash into small, uniform cubes. Pat the scallops dry with paper towels and remove the side muscle if attached. Grate the Parmigiano Reggiano and set it aside.

Have the butter and sage leaves ready. Place a cast iron skillet on the stove and turn the heat to high so it can heat up while you finish prepping. Line a plate with paper towels for the cooked squash if you are working in batches.

Instructions

Prep and Sear

1. 1Prep the Squash and Scallops
   Peel the butternut squash and cut it into small 1/2-inch cubes. Pat the jumbo sea scallops completely dry with paper towels, removing any side muscle. Grate the Parmigiano Reggiano on the fine side of a box grater into a bowl and set aside. Season the scallops lightly with kosher salt and freshly ground black pepper.
   Look for Squash cubes are uniform and small; scallops are dry to the touch.
   Tip Drying the scallops well is key for a deep golden crust.
2. 2Heat the Skillet
   Place a cast iron skillet over high heat and let it get smoking hot. Add a thin layer of oil with a high smoke point, such as canola or grapeseed, and swirl to coat the bottom.
   Look for The skillet is smoking lightly, indicating it is ready.
   Tip A hot pan prevents sticking and promotes browning.

The squash is diced into small cubes, the scallops are dry and seasoned, and the Parmesan is grated. The skillet is smoking hot, and the scallops and squash are placed in a single layer.

They sizzle immediately, and a golden crust begins to form. The kitchen smells of caramelizing squash and sea-sweet scallops.

Brown Butter Basting

3. 3Sear the Scallops and Squash
   Carefully place the scallops and squash cubes in the hot skillet in a single layer, working in batches if needed. Sear without moving for 2-3 minutes until a deep amber crust forms on the scallops. Turn the scallops and continue to cook for another 1-2 minutes, until the squash is tender and the scallops are just cooked through.
   Look for The scallops have a golden-brown crust and the squash is fork-tender.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan; cook in batches to maintain heat.
4. 4Make the Sage Brown Butter
   Reduce the heat to medium. Add the unsalted butter to the skillet. As it melts, tilt the pan and use a spoon to baste the scallops and squash with the foaming butter. Add the fresh sage leaves and continue to baste for 1-2 minutes until the butter is golden brown and smells nutty.
   Look for The butter foams and turns a light amber; sage leaves crisp slightly.
   Tip Watch the butter carefully—it can go from brown to burnt quickly.

The butter has melted and is foaming. The sage leaves are added, releasing their aromatic oils. The butter turns a light amber, and the nutty scent fills the air. The scallops and squash are being basted with the foaming butter, becoming glossy and coated. The squash is tender when pierced with a fork.

Finish and Serve

5. 5Finish with Parmesan and Sage
   Remove the skillet from the heat. Sprinkle the grated Parmigiano Reggiano over the scallops and squash, allowing it to melt slightly from the residual heat. Garnish with the fried sage leaves.
   Look for The cheese melts into the butter, creating a glossy sauce.
   Tip Add the cheese off the heat to avoid burning.

The skillet is off the heat. The grated Parmesan is sprinkled over the hot scallops and squash, melting into the brown butter to create a silky sauce. The fried sage leaves are arranged on top. The dish looks glistening and golden, with a rich, savory aroma. It is ready to serve immediately.

Common mistakes

The most common mistake is not drying the scallops thoroughly, which causes them to steam instead of sear. Another is overcrowding the skillet, which lowers the temperature and prevents browning.

Overcooking scallops makes them tough and rubbery; they cook quickly, so keep a close eye on them. Also, be careful with the brown butter—it can go from perfect to burnt in seconds. Remove the skillet from the heat as soon as it reaches a golden color.

How to tell it’s done

The scallops are done when they reach an internal temperature of 145°F (63°C) and have a deep amber crust on both sides. The flesh should be opaque and just firm to the touch, with a slight give in the center.

The squash should be fork-tender and caramelized on the edges. The brown butter should be a light amber color and smell nutty, not burnt. The Parmesan should be melted and glossy.

• Shellfish: 145°F (63°C) in the thickest part