Recipe Adapted from America's Test Kitchen "30-Minute Suppers"
1 butternut squash (2 lbs), cut into 1-inch cubes
1 tablespoon half-and-half
4 tablespoons unsalted butter
salt & pepper
1/8 teaspoon cayenne pepper
1 1/2 lbs sea scallops
2 tablespoon veg oil
1 shallot, minced
2 teaspoons minced fresh sage and 8 whole sage leaves
1 tablespoon freshly squeezed lemon juice
1. Place squash cubes in microwave-safe bowl, cover, and microwave 10 minutes, stirring squash halfway thru. Drain, then mash with a fork. Add half-and-half, 1 tablespoon butter, 1/2 teaspoon salt, and cayenne.
2. Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add scallops and cook without moving them, until well browned, 2 minutes. Turn scallops and cook until sides are firm and centers opaque, 1 minute. Transfer to plate and tent loosely with foil. You may need to cook the scallops in batches, if the skillet is too small.
3. Heat remaining butter over medium heat, swirling skillet constantly, until butter has nutty aroma, about 1 minute. Add shallots, minced sage, and sage leaves and cook for 1 minutes. Make sure to scrap off all the yummy stuff left from step 2. Off heat, stir in lemon juice and season with salt and pepper.
4. Pour sauce over scallops and serve with butternut squash.