Name: Seared Scallops with Lemon Parsley Sauce & Bacon-Roasted Acorn Squash
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 acorn squash; 12 slices bacon; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1.02 kg sea scallops; 2 shallots; black pepper; butter, unsalted; salt

Seared Scallops with Lemon Parsley Sauce & Bacon-Roasted Acorn SquashSeared Scallops with Lemon Parsley Sauce & Bacon-Roasted Acorn Squash — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 acorn squash

12 slices bacon

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1.02 kg sea scallops

2 shallots

black pepper

butter, unsalted

salt

Instructions

Preheat oven to 230°C (450°F). Line two large baking sheet pans with aluminum foil for easier cleanup (optional).

Wash and dry the fresh produce.

Halve each acorn squash lengthwise; trim ends, scrape out the seeds, and cut crosswise into ½-inch thick half-moons. Divide between the baking sheets and spread out in an even layer.

Small dice bacon and butter. Sprinkle both over the squash, then season with salt and pepper.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until bacon is crisp and squash is tender, 20-25 minutes. Remove from oven.

Meanwhile, using a clean cutting board, peel and mince shallots and garlic. Place both in a small bowl and set aside.

Pat the scallops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add scallops in a single layer; cook until golden brown and opaque throughout, 1½-2 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

Wipe skillet clean with paper towels, then return to medium-low heat. Add more butter and swirl to coat the bottom. Add shallot, garlic, salt, and pepper; cook, stirring occasionally, until softened, 3-4 minutes.

Juice lemons into the skillet and stir to combine the sauce. Remove from heat.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the skillet with the sauce and stir to combine.

To serve, divide squash, bacon, and scallops between plates; spoon lemon parsley sauce over scallops. Enjoy!

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