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

Before you start

Before cooking, dice the butternut squash into small, even cubes. Pat the scallops dry with paper towels and season with salt and pepper. Grate the Parmigiano Reggiano into a bowl.

Have the butter and sage leaves ready. Heat your cast iron skillet over high heat until it's smoking hot. Set out serving plates so you can plate the dish immediately after the final basting.

Instructions

Prep and Sear

1. 1Prep the Squash and Scallops
   Dice the butternut squash into small, even cubes about 1/2 inch across. Pat the jumbo sea scallops dry with paper towels, removing as much moisture as possible. Grate the Parmigiano Reggiano on the fine holes of a box grater into a fresh pile. Season the scallops lightly with salt and pepper.
   Look for The squash cubes are uniform and the scallops feel dry to the touch.
   Tip Dry scallops are essential for a good sear; moisture steams them instead of browning.
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 oil shimmers and just begins to smoke.
   Tip A screaming-hot pan creates the deep amber crust you want on both scallops and squash.

The squash is diced and the scallops are dry. The skillet is smoking hot. When the scallops and squash hit the pan, they sizzle immediately. After a few minutes, the undersides are deeply browned and release easily. The kitchen smells nutty and savory.

Brown Butter Baste

3. 3Sear the Scallops and Squash
   Carefully place the scallops and squash cubes in the hot skillet in a single layer. Do not crowd the pan; work in batches if needed. Let them sear undisturbed until a deep amber crust forms on the bottom, about 2 to 3 minutes. Use tongs to flip each piece and sear the other side until golden.
   Look for The undersides are deeply browned and release easily from the pan.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to move the food; letting it sit builds the crust.
4. 4Add the Butter and Sage
   Reduce the heat to medium. Add the butter to the skillet and let it melt, swirling occasionally. When the butter begins to foam, add the sage leaves and cook until they crisp, about 30 seconds. Tilt the pan and use a spoon to baste the scallops and squash with the foaming brown butter for 1 to 2 minutes.
   Look for The butter turns nutty brown and the sage leaves are crisp and fragrant.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Watch the butter closely; it can go from brown to burnt quickly.

The butter foams and turns a light amber. The sage leaves crisp and darken slightly. The scallops and squash are bathed in the foaming butter, picking up a glossy sheen and a rich, nutty aroma. The pan is fragrant with sage and browned butter.

Finish and Serve

5. 5Finish and Serve
   Transfer the scallops and squash to serving plates. Spoon any remaining brown butter and crispy sage leaves over the top. Shower generously with the grated Parmigiano Reggiano while everything is hot, so the cheese melts slightly. Serve immediately.
   Look for The cheese melts into the butter and the sage leaves are crisp.
   Tip Serve right away for the best texture and temperature contrast.

The scallops and squash are plated, with any remaining butter and sage spooned over. The grated Parmigiano Reggiano melts into the warm butter, creating a savory sauce.

The dish is ready to serve immediately, with the cheese still slightly melted and the sage crisp.

Common mistakes

One common mistake is overcrowding the pan, which lowers the temperature and steams the scallops instead of searing them. Work in batches if necessary. Another is not drying the scallops well; moisture prevents browning.

Also, don't move the scallops or squash around in the pan—let them sit to develop a crust. Finally, watch the butter carefully; it can burn quickly. If it smells burnt, start over.

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 squash should be tender when pierced with a fork but still hold their shape.

The butter should be a light brown color with a nutty aroma, and the sage leaves should be crisp. The cheese should melt slightly when sprinkled over the hot scallops.

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