Diver Scallops Recipe with Red Kuri Squash, Baby Blue Kale, Toasted Chestnuts and Sage
Chef Greg Reeves of B&G Oysters – Boston, MA
Adapted by StarChefs.com
January 2007

Yield: 6 Servings


    Red Kuri Squash Puree:
  • 4 red kuri squash
  • Salt and pepper
  • 3 Tablespoons sriracha chili sauce
  • 3 Tablespoon honey
  • ½ cup water
  • ¼ pound butter

    Chestnut and Sage Brown Butter:
  • 12 chestnuts, peeled
  • ¼ bunch of sage
  • ¼ pound butter

  • ½ pound baby blue kale
  • Extra virgin olive oil
  • Salt and pepper

    For Scallops:
  • 2½ pounds U-10 scallops
  • Canola oil

For Red Kuri Squash Puree:
Preheat oven to 450ºF. Quarter the squashes and remove the seeds. Place in a hotel pan and season with salt, black pepper, sriracha and honey. Add ½ cup water. Cover with aluminum foil and place in the oven. Cook for one hour or until the squash is soft and completely cooked through. Scrape the flesh out of the squash and save the remaining liquid in the pan. Separately, slowly brown ¼ pound of butter in a small sauté pan. Combine the cooked squash, pan liquid and brown butter in a blender. Puree until smooth, and strain through a chinois.

For Chestnut and Sage Brown Butter:
Slice the chestnuts and pick off the leaves of the sage. Place ¼ pound butter, chestnuts, and sage in a medium sauté pan and cook over medium heat. Cook until the butter is brown. The chestnuts and sage will toast perfectly if done over medium heat.

For Kale:
In a large sauté pan, sauté the kale in extra virgin olive oil and salt and pepper, until cooked through. If the pan is a little dry, add a little water so the kale does not burn.

For Scallops:
Place 2 large sauté pans on high heat, add enough canola oil to barely cover the pan. Season scallops with salt and pepper. Once pan is almost smoking, place seasoned scallops in pans and do not move until a brown sear is formed, about 2 minutes. Flip each scallop and turn off heat. Let the scallops rest in pan for 2 minutes.

For Assembly:
Place kale at the center of plate. Put scallops on top of the kale and pour chestnut, sage and butter mixture over scallops. Drizzle with red kuri squash puree.

Wine Pairing:
Leth Gruner Veltliner, Austria, 2003


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