Kriselle Cellars

Featured Recipe

Seared Scallops with Butternut-Squash Purée

Perfect with Kriselle Cellars' 2023 Viognier.

Serves 4 · Prep 15 minutes · Cook 30 minutes

Ingredients

• Butternut-squash purée
• 3 cups peeled and cubed butternut squash
• 1 tablespoon olive oil
• 2 tablespoons butter
• ¼ cup heavy cream or vegetable broth
• ¼ teaspoon nutmeg
• Salt and black pepper
• Scallops
• 12 large sea scallops
• 1 tablespoon olive oil
• 3 tablespoons butter
• 8 fresh sage leaves
• 1 garlic clove, lightly crushed
• Salt and black pepper
• ¼ cup toasted hazelnuts, chopped
• Microgreens for garnish, optional

Directions

1. Preheat the oven to 425°F.
2. Toss the squash with olive oil, salt and pepper. Roast for 20–25 minutes, until very tender.
3. Transfer the squash to a blender or food processor. Add 2 tablespoons butter, cream or broth and nutmeg. Blend until smooth. Keep warm.
4. Pat the scallops completely dry with paper towels. Season both sides with salt and pepper.
5. Heat the olive oil in a large skillet over medium-high heat. Add the scallops without crowding the pan.
6. Sear for approximately 2 minutes without moving them, until a golden crust forms. Turn and cook for another 1–2 minutes.
7. Reduce the heat and add the remaining butter, sage leaves and garlic. Spoon the melted sage butter over the scallops for approximately 1 minute.
8. Spread the warm squash purée onto each plate. Arrange three scallops over the purée.
9. Spoon the brown sage butter over the scallops. Finish with toasted hazelnuts and optional microgreens.

Serve the Viognier lightly chilled at approximately 50–55°F.