Pan Seared Scallops In White Wine Broth With Butternut Squash

• 3 Tblsp butter
• 1/4 cup diced shallots
• 1/2 cup diced butternut squash
• 1/2 cup chardonnay or riesling
• 2 Tblsp honey
• 2 Tblsp lemon J or more to taste
• kosher salt & pepper to taste
• Cayenne pepper to taste
• 1 pound scallops
• 2 Tblsp grapeseed oil

1. Melt butter in med sauce pan
2. add shallots cook until soft
3. add squash, wine, honey,& 1 T lemon J
4. season w/salt, pepper, & cayenne
5. bring to simmer-taste & adjust seasoning
6. Pat scallops dry
7. Place oil in skillet medium heat
8. Add scallops in single layer without moving until golden-2 minutes
9. shake pan to roll scallops around & flip to brown other side
10. when brown add remaining lemon J, baste with pan juices
11. Divide scallops amoung 4 shallow plates
12. Bring broth to simmer, check seasoning, & ladle over scallops
13. serve

butter, shallots, butternut squash, honey, kosher salt, cayenne pepper, scallops, tblsp grapeseed oil

Taken from www.epicurious.com/recipes/member/views/pan-seared-scallops-in-white-wine-broth-with-butternut-squash-50026476 (may not work)