Pan-Seared Scallops with Butternut Squash Puree

 

1 pounds large sea scallops (10 to 20 per pound)

2 pounds butternut squash

4 T. unsalted butter

¾ tsp. Curry Powder

2 T. vegetable oil

3 scallions

 

Remove and discard tendons from scallops, place on rimmed baking sheet lined with dish towel, and top with another towel. Blot moisture gently and let sit with towels for 10 minutes. Meanwhile, peel and seed squash, then cut into 1-inch chunks . Place squash in bowl, cover, and microwave until tender, 8 to 12 minutes, stirring halfway through cooking. Drain squash and transfer to food processor. Add 1 T. water, 1 T. butter, curry powder, and ¥2 tsp. salt and process until smooth, about 30 seconds; transfer to bowl and cover. Season scallops with salt and pepper. Heat 1 T. oil in 12-inch nonstick skillet over high heat until just smoking. Lay half of scallops in skillet in single layer and cook, without moving, until well browned, 1 1/2 to 2 minutes. Flip scallops and continue to cook until sides are firm and centers are opaque, 30 to 90 seconds; transfer to platter and tent with aluminum foil. Wipe out now-empty skillet with paper towels and repeat with remaining 1 T. oil and scallops. Thinly slice scallions. Add remaining 3 T. butter to now-empty skillet and cook over medium-low heat until melted and just starting to brown, about 30 seconds. Add scallions and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Pour sauce over scallops and serve with pureed squash.