Lemon Dill Bay Scallops

OK so the full name of this recipe is MV Lemon Dill Bay Scallops over Gingered Butternut Squash, and Balsamic Glazed Cippoline (or Cipollini) Onions for Two. Try this one out, we’re using our new Martha’s Vineyard Lemon Dill Sea Salt. 

 

Lemon Dill Bay Scallops
OK so the full name of this recipe is MV Lemon Dill Bay Scallops over Gingered Butternut Squash, and Balsamic Glazed Cippoline (or Cipollini) Onions for Two. Try this one out, we're using our new Martha's Vineyard Lemon Dill Sea Salt.
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293 calories
39 g
54 g
1 g
31 g
0 g
567 g
903 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
567g
Amount Per Serving
Calories 293
Calories from Fat 13
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 54mg
18%
Sodium 903mg
38%
Total Carbohydrates 39g
13%
Dietary Fiber 6g
23%
Sugars 14g
Protein 31g
Vitamin A
0%
Vitamin C
42%
Calcium
9%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 lb Bay scallops, dried on paper towel
  2. 1 Smaller butternut squash peeled, cut into chunks (reserve seeds to toast or compost)
  3. 3/4 lb Cippoline or white onions in skins
Instructions
  1. Squash
  2. Put in pot and boil 'til soft. Drain water. Add to pot, 1/8-1/4c Maple Syrup and a Tbsp or so of chopped crystalized ginger, the kind with sugar on the outside. Mash thoroughly (you could add a bit of cream but we thought too rich). Cover and set aside.
  3. Onions
  4. 1. Boil water, add Cippoline and blanch for 3 min. Cool with cold water rinses then remove outer skin.
  5. Bring heavy pan up to low temp. Add the onions, 2tbsp olive oil, 1/4c balsamic vinegar, 2 tsp sugar, and season with cooking salt and pepper. Cover and bring to boil then lower temp to med-low and let steam cook for 10-15 min. Occasionally stir to coat the onions, and prick test with fork. When fork tender, remove cover, add another 1/4c of vinegar and toss the onions well to coat as the balsamic turns to glaze. Turnoff burner. Serve warm.
  6. Scallops
  7. Pat scallops dry. Add equal parts butter and canola/EVOO to pan. When butter completely melted at high heat add scallops in one layer. Let cook at least a full minute before shaking pan to see if they release on their own. Be patient but hover. When you see a fond on pan/crust on scallops and they release from bottom of pan then that is the time to flip them. Cook again for another minute on second side. Ideally you will have a nice sear on both sides.* Turn off heat.
  8. Plate: dollop of squash, scallops on top with a finish of our MV Lemon Dill Sea Salt, and onions on the side. Pour butter for scallops over squash.
beta
calories
293
fat
1g
protein
31g
carbs
39g
more
Martha's Vineyard Sea Salt https://www.mvseasalt.com/