Sea Scallops

Sea Scallops with Butternut Squash & Rosemary Wild Mushroom Sauce

Servings: 2

¾ lb. fresh sea scallops
½ medium size butternut squash, peeled & cubed
1 small sweet potato, peeled & cubed
4 C water
¼ C white wine
10 shitake mushrooms, stemmed & sliced
1 sprig fresh rosemary
1 small shallot, peeled & sliced thin
2/3 C heavy cream
½ tsp. cinnamon
2 Tbsp. light olive oil
¼ tsp. nutmeg
2 tsp. butter
2 tsp honey
salt & pepper to taste
Optional, 1 tsp. Balsamic Glaze

Directions:

In a large pot, bring water to boil, add squash and sweet potato, and cook on low for 10-13 minutes or until soft.  Meanwhile, make the sauce: heat a medium sauté pan on medium high heat.  Add one tbsp. olive oil, shallots, mushroom, and rosemary, and cook for 3-4 minutes.  Add heavy cream and salt & pepper to taste, and simmer for 2-3 minutes.  
Drain the squash and potato and return them to the pot.  Add cinnamon, nutmeg, butter, and honey, then salt & pepper to taste, and mash with a potato masher.

Sear the scallops:

first, season the scallops with salt & pepper. Heat a medium saute pan on medium high heat and add one tbsp. olive oil.  When oil is hot, sear the scallops on each side for 2-3 minutes until golden brown. To plate, place a spoonful of squash for (under?) each scallop, spoon sauce over each scallop, and drizzle with balsamic glaze.  (Do you need to give instructions for the glaze?   It was in a previous recipe too, and might need instructions there as well.  Remember – you may be writing to people who are neither fishermen nor cooks!)