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

Tips for success

For the best sear, use a heavy skillet like cast iron and let it heat thoroughly before adding any food. A drop of water should sizzle and evaporate instantly.

Also, dry the scallops as thoroughly as possible—pat them with paper towels and let them sit for a few minutes before cooking.

When basting with brown butter, tilt the pan slightly so the butter pools, then use a spoon to scoop it over the scallops and squash.

This keeps the food moist and adds flavor. Keep the heat medium so the butter doesn't burn. The sage leaves will crisp quickly, so watch them closely.

Variations

• Lemon-Sage Brown Butter: Add the zest of one lemon and a squeeze of lemon juice to the brown butter just before basting. The acidity cuts through the richness and brightens the dish.
• Spicy Maple Glaze: Stir a teaspoon of maple syrup and a pinch of cayenne into the brown butter. The sweetness and heat complement the sweet squash and savory scallops.
• Herb-Infused Butter: Replace the sage with thyme or rosemary sprigs. Add them to the butter while it foams; the herbs will perfume the butter and add a different aromatic note.
• Squash Alternatives: Swap butternut squash for delicata or acorn squash. Delicata doesn't need peeling; just seed and slice. Adjust cooking time if the cubes are larger.

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

Not recommended; scallops can become rubbery when frozen and reheated.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or broth until just warmed through.

Store leftovers 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. Avoid microwaving, as it can make the scallops rubbery.

You can dice the squash and grate the cheese a day ahead. Keep the squash in an airtight container in the refrigerator and the cheese in a sealed bag.

Pat the scallops dry and season just before cooking. The brown butter sauce is best made fresh, but you can crisp the sage leaves ahead and store them in a dry container.

Serving ideas

Serve the scallops and squash immediately after the Parmigiano is added, while the cheese is still melting.

Pair with a simple green salad or crusty bread to soak up the brown butter sauce. This dish also works well over creamy polenta or with a side of sautéed greens.

For a complete meal, consider adding a side of roasted asparagus or a light pasta. The richness of the brown butter and cheese calls for something bright and acidic, like a lemon-dressed salad. The scallops are the star, so keep sides simple and let them shine.

Frequently asked questions

Recipe card

Brown Butter Scallops with Squash and Parmesan

Prep 15 minCook 15 minTotal 30 minServes 2

Ingredients

• 2 cups diced butternut squash (about 1/2-inch cubes)
• 12 jumbo sea scallops, patted dry
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 12 fresh sage leaves
• 4 tbsp unsalted butter
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

1. 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.
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. 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.
4. 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.
5. 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.

Contains: milk, mollusks

Estimated nutrition per serving

Calories

410

Protein

32 g

Carbohydrates

22 g

Fat

22 g

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