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

Tips for success

For the best crust, use a cast iron skillet and let it heat until it is smoking before adding the scallops. Do not move the scallops for the first 2 minutes—this allows a crust to form. If the scallops stick, they are not ready to flip; wait another 30 seconds and try again.

Brown butter can be made ahead and kept in the refrigerator, but it is best fresh. To make crispy sage leaves, fry them in the butter for about 30 seconds until they are crisp but not dark.

Remove them immediately and drain on paper towels. They will stay crispy for a few hours if kept in a dry place.

Variations

• Lemon-Herb: Add the zest of one lemon and a tablespoon of chopped fresh parsley to the brown butter during the last minute of cooking. The citrus brightens the dish and cuts through the richness.
• Spicy Kick: Add a pinch of red pepper flakes or a finely minced fresh chili to the brown butter along with the sage. The heat balances the sweetness of the squash and the nutty butter.
• Cauliflower Swap: Replace the butternut squash with cauliflower florets cut into small pieces. Roast them in the skillet until golden and tender, then proceed with the recipe as written.
• Pancetta Crunch: Cook 2 oz diced pancetta in the skillet until crispy, then remove it and use the rendered fat to sear the scallops and squash. Sprinkle the pancetta over the finished dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat.

Freezer

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

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water or broth. Avoid microwaving to prevent rubbery scallops.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce.

The scallops may become slightly overcooked on reheating, so enjoy them fresh for the best texture.

The squash can be diced and stored in the refrigerator for up to 2 days before cooking. The Parmesan can be grated and kept in an airtight container for up to 1 week.

Scallops should be cooked fresh; they do not store well once cooked. The brown butter can be made ahead and refrigerated, but it will solidify—reheat it gently before using.

Serving ideas

Serve the scallops and squash immediately after finishing, while the butter is still foamy and the cheese is melted. Spoon any remaining brown butter from the skillet over the top.

The dish is elegant enough for a dinner party but simple enough for a weeknight. Pair it with a crisp green salad or crusty bread to soak up the extra butter.

For a complete meal, serve over creamy polenta, mashed potatoes, or a bed of arugula. The brown butter and Parmesan complement the sweetness of the squash and the briny scallops. A glass of dry white wine, such as Sauvignon Blanc or Chardonnay, would be a lovely accompaniment.

Frequently asked questions

Recipe card

Brown Butter Scallops with Squash and Parmesan

Prep 15 minCook 20 minTotal 35 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
• 4 tbsp unsalted butter
• 12 leaves fresh sage
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, mollusks

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

22 g

Fat

24 g

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