Name: Autumnal Seared Scallops with Butternut Squash Puree and Wild Mushroom Ragout
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Cuisine: French
Ingredients: 200 g scallop; 300 g butternut squash; 150 g wild mushroom; 2 item shallot; 2 clove garlic; 30 ml olive oil; 5 g thyme; 100 ml vegetable stock

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Autumnal Seared Scallops with Butternut Squash Puree and Wild Mushroom Ragout

Autumnal Seared Scallops with Butternut Squash Puree and Wild Mushroom Ragout

A sophisticated dish featuring seared scallops, creamy butternut squash puree, and a savory wild mushroom ragout.

Ingredients:

200
g
scallop
300
g
butternut squash
150
g
wild mushroom
2
item
shallot
2
clove
garlic
30
ml
olive oil
5
g
thyme
100
ml
vegetable stock

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Instructions:

Peel and cube the butternut squash, then boil until tender, about 15 minutes.
Drain and blend the squash with a splash of vegetable stock until smooth, season with salt and pepper.
In a pan, heat olive oil over medium heat, add chopped shallots and garlic, sauté until translucent.
Add sliced wild mushrooms and thyme to the pan, cook until mushrooms are golden brown.
Deglaze the pan with remaining vegetable stock, simmer until reduced to a ragout consistency.
Season scallops with salt and pepper, sear in a hot pan with olive oil for about 2 minutes on each side until golden.
Plate the butternut squash puree, top with seared scallops and spoon over the wild mushroom ragout.

Nutrition	Per Serving 849 g	Per 100g
Energy	756.9 kcal	89 kcal
Protein	55.7 g	6.6 g
Fibre	11.4 g	1.3 g
Salt	1.4 g	0.2 g
Sugar	12.7 g	1.5 g
Carbohydrates	67.3 g	7.9 g
Fat	30.9 g	3.6 g

200
g
scallop
300
g
butternut squash
150
g
wild mushroom
2
item
shallot
2
clove
garlic
30
ml
olive oil
5
g
thyme
100
ml
vegetable stock

Peel and cube the butternut squash, then boil until tender, about 15 minutes.

Drain and blend the squash with a splash of vegetable stock until smooth, season with salt and pepper.

In a pan, heat olive oil over medium heat, add chopped shallots and garlic, sauté until translucent.

Add sliced wild mushrooms and thyme to the pan, cook until mushrooms are golden brown.

Deglaze the pan with remaining vegetable stock, simmer until reduced to a ragout consistency.

Season scallops with salt and pepper, sear in a hot pan with olive oil for about 2 minutes on each side until golden.

Plate the butternut squash puree, top with seared scallops and spoon over the wild mushroom ragout.

Autumnal Seared Scallops with Butternut Squash Puree and Wild Mushroom Ragout Autumnal Seared Scallops with Butternut Squash Puree and Wild Mushroom Ragout

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Instructions:

Autumnal Seared Scallops with Butternut Squash Puree and Wild Mushroom Ragout

Autumnal Seared Scallops with Butternut Squash Puree and Wild Mushroom Ragout