By Chef Sarah Ewald

Ingredients

• 3 lbs butternut squash. Peeled, seeded, and cut into 1/2in pieces
• 3/4 chicken broth
• 6 tbsp unsalted butter, divided
• 1 3/4 tsp table salt, divided
• 1 1/2 lbs large sea scallops
• 3/4 tsp pepper, divided
• 2 tbsp vegetable oil, divided
• 1/2 cup half-and-half
• 1 tbsp chopped fresh sage
• 1/2 tsp grated lemon zest
• 2 tsp lemon juice

Directions

• In a large saucepan, combine squash, broth, 4 tbsp of butter, and 1 tsp salt. Cover and cook over medium-high heat for 25 minutes, until squash is tender
• 10 minutes before the squash is ready, pat the scallops dry with a paper towel and season with 1/4 tsp pepper and the remaining salt
• Heat 1 tbsp oil in a nonstick skillet over high heat until just smoking. Add half of the scallops and cook for about 1.5 minutes each side. Transfer to a plate and tent with foil. Repeat the step for the remaining scallops
• Mash squash until smooth. Stir in half-and-half and remaining pepper, then set aside and keep warm.
• Melt 2 tbsp butter in a skillet over medium heat. Continue to cook, swirling occasionally until the butter is dark golden (1-2 min.) Take off heat, stir in sage, lemon zest and juice
• Serve squash topped with scallops and drizzled with sauce