Scallops with Sweet Butternut Squash Recipe

Serving size: 3 scallops and 1⁄2 cup of squash
Calories: 240 Calories

1.
Preheat oven to 400° F.
2.
Using a large kitchen knife, cut about ½-inch off each end of squash. Using a vegetable peeler, peel the skin off until you reach the bright orange flesh of the squash. Cut the squash in half lengthwise, and then remove the seeds using a spoon (save and toast for later).
3.
Heat 4 tablespoons of the olive oil in a medium skillet on medium heat. Add the lemon zest and juice, the coriander seeds, nutmeg, cumin, Truvía^® Original Sweetener, salt and pepper and mix well. Warm the ingredient mixture in the heated oil until they are just hot enough to bloom a bit.
4.
In a medium-sized bowl, toss cubed squash with olive oil mixture.
5.
Spread out on a cookie sheet, in a single layer, and bake for approximately 1 hour, or until glaze begins to caramelize. After baking puree in a food processor until smooth- adjust seasoning with salt and pepper.
6.
In a sauté pan heat the remaining 2 tablespoons of olive oil and the butter on medium-high heat. Season scallops well with salt and pepper and sear on each side until golden brown, about 2 minutes per side.
7.
Place a scoop of squash puree on plate and 4 scallops around it. Drizzle with a touch of olive oil if desired

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