Seared scallops with butternut purée

Thyme-scented butternut purée pairs beautifully with sweet scallops in this simple starter from Charlene and Ryan Gruss
Seared scallops with butternut purée
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 large butternut squash, peeled, seeds removed and cubed
  • 75 g unsalted butter
  • 1 tsp leaves of thyme
  • 1 tbsp vegetable oil
  • 12 scallops

To serve

  • leaves of rocket
  • truffle oil

Tips and Suggestions

Use a low fat spread instead of butter. For more information on healthy eating see


1. Heat a medium pan of water and boil the butternut squash for 15 minutes or until tender. Drain, reserving the water, then place the squash in a blender with 50g of the butter, chopped thyme and a splash of the reserved water to make a smooth purée. Season and keep warm.

2. Season the scallops, then heat the remaining butter and oil in a large, heavy-based frying pan and fry them on a high heat for 2 minutes on each side until golden and just cooked through.

3. Using small ring mould as a guide, spoon the purée on to serving plates, top with scallops and garnish with fresh rocket leaves. Drizzle with a little truffle oil and serve.

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