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4.60 from 5 votes

Seared Scallops with Cheesy Acorn Squash Mash

These seared scallops are perfectly lightly browned and served atop a cheesy acorn squash mash.
Prep Time15 minutes
Cook Time1 hour
Pureeing + Assembling:15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 226kcal
Cost: $10



  • 2 acorn squashes , halved
  • 1 sweet potato
  • Simply Nature 100% Pure Avocado Oil
  • Kosher salt
  • 2 tablespoon unsalted butter cubed
  • 2 garlic cloves minced
  • 1/4 cup grated Emporium Selection Premium Aged Cheddar

Brown Butter Walnuts:

  • 1/2 cup walnuts chopped
  • 2 tablespoons unsalted butter
  • Juice from 1/4 lemon
  • 2 chives trimmed and minced
  • Kosher salt
  • Pinch of crushed red pepper


  • 3 tablespoons Simply Nature 100% Pure Avocado Oil
  • 6 ounces frozen Specially Selected Jumbo Scallops thawed


To Cook the Squash:

  • Preheat your oven to 400 degrees F. Place acorn squashes on your baking sheet. Drizzle with a bit of oil and a few pinches of salt. Place face side down. Transfer to the oven to roast for 30 to 40 minutes, until tender.
  • Remove the squash from the oven and allow to cool for about 10 to 15 minutes, until they’re cool enough to handle. Scoop the squash and add it to a food processor. Remove the skin from the sweet potato and add the sweet potato to the food processor, along with the butter, garlic, cheddar and a few pinches of salt. Process until mostly smooth (some texture is good!). Give it a taste and adjust the salt according to taste.

To Make the Brown Butter Walnuts:

  • In a small pan, set over medium heat, add the walnuts and butter. Toast them until they’re fragrant and slightly darker in color, about 2 minutes, until the butter is fragrant and turning a brown color. Mix in the lemon juice, chives, a pinch of salt and pepper. Set aside.

To Cook the Scallops:

  • In a skillet, set over medium high heat, add the avocado oil. When the oil is hot and glistening and glides along the pan smoothly, you know it’s hot enough. Add the scallops and don’t move them until they begin to lift off the pan, about 2 minutes. Flip the scallops and cook on their opposite side for 1 minute.

To Assemble:

  • Add the squash to a platter and make a few swoops if you like. You know, make it pretty! Top it with the scallops and spoon the brown butter walnuts on top. Serve immediately.


Calories: 226kcal | Carbohydrates: 9g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 20mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4982IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg