Scallops with wild mushrooms and butternut squash puree - a simple fine dining dish at home

Want to eat something a little finer at home? This scallop dish is easy to make!

Scallops are a great choice for Western-style dishes, not only rich in protein but also light on the stomach even when consumed in larger quantities. Once you master the method of cooking scallops, you'll find them to be quite manageable. Here's a three-step process for handling scallops:

1. Thaw frozen scallops overnight in the refrigerator.

2. The next day, pat the scallops dry thoroughly with kitchen paper towels before cooking.

3. Sear the scallops over high heat, cooking each side for several seconds to 3 minutes, depending on size (refer to the table below). This achieves a crispy exterior and tender interior texture.

Scallop size	5S	4S	3S	2S	S	M	L	2L
Cooking time (per side)	20 seconds	25 seconds	30 seconds	40 seconds	50 seconds	1 minute	1:30''	2 minutes

This scallop dish is not complicated to make, paired with vibrant pumpkin puree and some easily accessible mushrooms. It can serve as either an appetizer or a main course, both appetizing and satisfying.

Ingredients (serve 2)

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Scallop	220 g
Butternut Squash	½ bulb
Shimeji Mushroom	80g
salt	2 pinches
Ground Black pepper	1 pinch
Olive Oil	to taste
Warm water	About 70 ml
Dill	to taste
Pea sprouts (optional)	to taste

Steps

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1. Preheat oven to 180°C. Peel and remove the skin of the butternut squash, then slice it. Drizzle with some olive oil and mix well. Bake for 25-30 minutes until tender.

2. The scallops must be dried with paper towels.

3. Wash and cut the Shimeji Mushroom into half.

4. After the squash is baked, put the cooked squash into a blender, add about 70 ml of water and a pinch of salt, and blend until smooth. If the puree is not smooth enough after blending, add more water gradually and blend again until it reaches the desired smoothness.

5. Sieve the puree to remove impurities. Set aside.

6. Heat a pan over high heat until it starts to smoke, add some olive oil, then put the scallops in and fry for 1 minute on each side or until they turn golden brown. Season with a pinch of salt and black pepper. Set aside.

7. Use the same pan to add the Japanese mushrooms and stir-fry until fragrant. Season with a little salt. Set aside.

8. Serve: Scoop 2-3 spoonfuls of pumpkin puree onto a plate, draw a circle with the back of the spoon, and top with scallops, mushrooms, and optional dill and pea sprouts.