Pan Seared Scallops In White Wine Broth With Butternut Squash Recipe

Ingredients

3 Tblsp butter

1/4 cup diced shallots

1/2 cup diced butternut squash

1/2 cup chardonnay or riesling

2 Tblsp honey

2 Tblsp lemon J or more to taste

kosher salt & pepper to taste

Cayenne pepper to taste

1 pound scallops

2 Tblsp grapeseed oil

Preparation

Melt butter in med sauce pan add shallots cook until soft add squash, wine, honey,& 1 T lemon J season w/salt, pepper, & cayenne bring to simmer-taste & adjust seasoning Pat scallops dry Place oil in skillet medium heat Add scallops in single layer without moving until golden-2 minutes shake pan to roll scallops around & flip to brown other side when brown add remaining lemon J, baste with pan juices Divide scallops amoung 4 shallow plates Bring broth to simmer, check seasoning, & ladle over scallops serve