Brown Butter Basted Scallops

Winter 2015

From executive chef and co-owner Jennifer Jasinski of Stoic & Genuine in Denver

1 small spaghetti squash (about 2 pounds), cut in half, seeds removed
salt and pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
3 ounces maitake or
oyster mushrooms, cut into wedges
2 sea scallops
(2 to 3 ounces each)
1 tablespoon lemon juice

Preheat oven to 450 degrees. Place the spaghetti squash halves cut-side up in a casserole dish containing 1/2-inch of water. Salt and pepper the flesh of the squash and place 1 tablespoon of butter inside each half.

Roast for 30 to 45 minutes or until bright yellow. Remove spaghetti squash from the skin, teasing it out with a fork. Set aside.

On the stove, pour olive oil in a saute pan and turn the heat to high. Add the mushrooms and a pinch of salt and pepper. Cook mushrooms until browned on all sides. Add the scallops and sear on both sides. Add the remaining butter, remove from the heat, and swirl butter in the pan. (The butter will quickly turn brown; if you leave it on the heat, it will burn). Baste the scallops and mushrooms with the brown butter.

Spoon the scallops and mushrooms onto individual portions of the reserved spaghetti squash, leaving the brown butter in the pan. Add the lemon juice to the excess brown butter and swirl in the pan. Drizzle over the scallops and around the plate.

Yield: Makes an appetizer for two

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