Moya McAllister / M+F Magazine
Try this recipe and these other hearty winter wildfish recipes.
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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