Scallops, squash purée & pistachios

recipe

• Step 1
  If needed, defrost the scallops in an airtight bag placed in room-temperature water. If you wish, peel the squash & slice in in half. Empty out the seeds & slice it into cubes.
• Step 2
  In a pot of salted boiling water, cook the squash for 18-20 min, over medium heat.
• Step 3
  Meanwhile, if needed, peel the pistachios. Roughly chop them & set aside.
• Step 4
  Clean the scallops by removing the coral & the small muscle on the side. Set aside in the fridge.
• Step 5
  Once cooked through, drain the squash. In the same pot, add a drizzle of olive oil, the grated ginger & garlic. Sauté for 30 sec, over low heat, stirring.
• Step 6
  Off the heat, add the drained squash & the cream. Season with salt & pepper. Blend until smooth. Add a little water to adjust the texture, if necessary. Keep warm.
• Step 7
  Melt a dab of butter in a pan, over medium-high heat. Add the scallops and sauté for 1-2 min, without stirring them. Flip the scallops over & sauté on the other side for another min, coating them with the butter.
• Step 8
  Once golden brown, serve the scallops with the squash purée. Drizzle over with the brown butter & sprinkle with freshly grated pepper & the crushed pistachios. Enjoy !