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Home Grown Recipes
Seared Jumbo Ocean Scallops in a Sweet Dumpling Squash with Lemon Curry Butter
This decadent recipe was found at http://wvec.com/recipes/scallops_in_dumpling_squash.htm. I don’t even have to try it to know that it is rich and delightful – all the right yet simple ingredients are there. Vegetarians and Vegans can easily replace the scallops with tempeh for an equally victorious meal.
* 8 -10 dry pack ocean scallops
* olive oil
* sea salt
* fresh black pepper
* 2 sweet dumpling squash
* 1 tsp. butter
* 2 tsp. brown sugar
* 1 shallot
* 1/2 tsp. madras curry powder
* 1/2 fresh lemon juice
* 1/4 lbs. butter
Heat the 2 tbsp of olive oil in a cast iron skillet or a sauté' pan till hot. Season the scallops with salt and pepper. Sear them in the hot oil approximately two minutes on each side and set aside.

Cut the top off the squash and clean out the seeds. Place in a roasting pan with the open end on pan-side with 1/2 inch of water in pan. Roast at 350Funtil the squash is tender to the touch (approx. 1 hour ). Chop shallot fine and sauté in ˝ tsp of olive oil until translucent. Add the curry and cook for two minutes. Add the lemon juice and reduce its volume to half. Add to softened butter. To serve, place 1/2 tsp. of butter in each squash and place in a 350F oven till warm and butter is melted. Place heavy cream in a pan and heat to a simmer. Take off heat and swirl in butter. Place cooked scallops in the squash and pour curry butter in. Add your favorite steamed vegetables to the squash to help round out the meal and garnish.

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