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Preheat oven to 400 degrees and place rack in upper third of oven. Place a sheet of parchment paper on rimmed cookie sheet and set aside
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Peel and cut squash into ½ inch cubes, place on a rimmed cookie sheet covered with parchment paper, drizzle lightly with olive oil, sprinkle with sea salt and pepper, add whole garlic cloves and toss
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Place butternut squash in the oven and set timer for 30 minutes
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When timer goes off, toss 6-8 whole sage leaves onto the butternut baking sheet and cook for 10-15 more minutes (till squash soft and just starting to brown and sage is crispy).
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Remove from oven and put all ingredients into a food processor and process till squash is the consistency of mashed potatoes. Cover to keep warm.
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Pat scallops dry with paper towel, sprinkle lightly with salt and pepper.
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Heat a non stick nonstick pan on medium/high heat for three minutes
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While waiting for pan to heat, spoon butternut puree onto four plates
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Carefully add olive oil to hot pan, add scallops and sear without moving them for 2-3 minutes (till golden) then turn them over.
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Cook for about 90 seconds more, remove from heat and nuzzle them atop your pureed squash to keep them warm while preparing butter sauce.
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Immediately add butter and shallots to pan and saute for about a minute, add sage leaves and cook for one more minute. Stir in fresh lemon juice. Spoon butter mixture over scallops and serve.