Scallops and Brussels Sprouts Dinner

Makes 4 Servings

This is reminiscent of a recipe that one might find in a restaurant. The squash puree is velvety smooth and adds a nice earthy yet acidic complement to the sweet scallops and crunchy Brussels sprouts. Don’t let the beauty fool you, though! This recipe is super easy and delicious and great for a weeknight dinner, especially during the holiday season. This is the time of year we typically have holiday parties and other festivities to attend where we enjoy foods that may not make us feel our best, while I am sure they were delicious! This recipe is the perfect offset since it feels luxurious while nourishing your body in the midst of all the holiday hustle!

2 cups cubed butternut squash

¾ cup chicken bone broth

2 tablespoons heavy cream

1 tablespoon raw apple cider vinegar, such as Bragg’s

1 teaspoon fine sea salt, divided

½ teaspoon avocado oil

12 (U-10) scallops, muscle removed and patted dry

½ teaspoon ground black pepper, divided

1 tablespoon grass-fed butter

2 cups Brussels sprouts, trimmed, halved

1 tablespoon chopped fresh parsley

2 tablespoons roasted, salted pepitas

In a small saucepan add squash and broth and bring to a boil over medium-high heat; reduce heat to medium, cover, and cook until the squash is tender about 8-10 minutes. Remove from add. Place squash and broth into a food processor and process until smooth, about 2 minutes. Add heavy cream, vinegar, and ½ teaspoon salt and pulse to combine. Set aside.

In a medium saute pan, heat oil over medium-high heat. Season scallops evenly with ¼ teaspoon each salt and pepper. Once oil begins to smoke, add scallops. Add butter and cook until they are golden brown, about 1 ½ minutes. Turn and cook 1 minute more. Remove from pan and reduce to medium heat. Add Brussels and extra leaves, sprinkle with remaining ¼ teaspoon salt and pepper, and cook until golden brown, about 4 – 5 minutes.

To serve, spoon the butternut squash puree onto the plate, top with scallops and Brussels sprouts. Sprinkle with chopped parsley and pepitas. Serve immediately.