Pan-Seared Alaskan Scallops With Cilantro-Butternut Haystacks and Aged Balsamic Vinegar

Moya McAllister / M+F Magazine

A delicious and very simple dish features Alaskan sea scallops that turn crispy on the outside when given a good sear. Pair them with seasonal butternut squash for a tasty dish. 

Directions: 

Heat oil in a cast-iron skillet over medium-high heat until oil shimmers.

Dry scallops with a paper towel, season with salt, and place in oil, seasoned side down.

Sear 60 seconds, seasoning the top side with a pinch of salt, then turn and cook for 60 seconds more.

In a small bowl, mash butternut squash with a whisk and fold cilantro into squash.

Create several squash “haystacks,” top with scallops and drizzle with balsamic vinegar.

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