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Warm Butternut Scallops

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This starter blends the silky smoothness of butternut with seared scallops. Hazelnuts and their oil add a rich finishing touch to this fancy dish.
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Maria from tastyhush
Updated on Wed, 19 Mar 2025 15:22:37 GMT
Four seared scallops on a bed of squash puree, topped with hazelnuts and fresh herbs. Pin it
Four seared scallops on a bed of squash puree, topped with hazelnuts and fresh herbs. | tastyhush.com

I whipped up this butternut squash cream with scallops one fall evening when I wanted something both comforting and fancy. The silky butternut puree gently hugging those golden-seared scallops has become what I'm known for at dinner parties. Those toasted hazelnuts give that perfect little crunch that changes everything.

A dish that takes you places

I'm crazy about how the textures play together in this dish. The smoothness of butternut cream works so well with the pearly scallops. The hazelnuts bring their crunch and gentle flavor that turns a basic soup into something restaurant-worthy. It's easy to make but always wows everyone.

Shopping list

  • Heavy cream: 15cl of my favorite farm-fresh stuff
  • Butternut: A nice ripe squash from my local farmer
  • Mixed spices: My homemade blend for subtle flavor
  • Scallops: 18 beautiful fresh ones
  • Hazelnuts: A handful that I toast myself
  • Hazelnut oil: My little indulgent touch
  • Butter: 30g for that lovely browning
  • Stock: My go-to cube for taste
  • Salt and pepper: Freshly ground, of course

Step-by-step guide

The velvety soup
I start by cooking my squash slowly in stock. Once soft, I blend it with cream and spices until it's super smooth.
The golden scallops
In a hot pan, I melt butter until foamy then cook my scallops for just one minute per side to keep their centers tender.
The tasty plating
I pour soup into deep plates, arrange my scallops, sprinkle hazelnuts and add a few drops of flavored oil. A twist of pepper and we're good to go.

My little tricks

I always keep extra stock nearby to fix the soup's thickness. For scallops, the trick is a super hot pan and quick cooking. I like throwing in some chopped chives at the end for a pop of color.

Four grilled scallops sitting on carrot puree, topped with crushed hazelnuts and fresh herbs. Pin it
Four grilled scallops sitting on carrot puree, topped with crushed hazelnuts and fresh herbs. | tastyhush.com

Pair with

I always match this dish with a cold glass of Chablis. A little toasted grain bread works perfectly for soaking up every bit from the plate. And for balance, a small mesclun salad with just a simple olive oil dressing.

Frequently Asked Questions

→ What should I look for in scallops?
Go for fresh, large scallops without roe. They should feel firm and have a shiny, pearly color.
→ How do I ensure a smooth soup?
Blend the cooked squash thoroughly with cream. For a silky finish, strain it through a fine sieve if needed.
→ Can I prep the soup ahead?
You can make the soup a day early and warm it gently. Cook scallops at the last minute to keep them tender.
→ What's the secret to perfect scallops?
Use a very hot pan and foamy butter. Sear each side for about a minute until golden outside and soft inside.
→ Is there a substitute for hazelnut oil?
Hazelnut oil gives a unique taste, but you can swap it with walnut oil or quality olive oil.

Butternut and Scallops

Smooth butternut puree topped with caramelized scallops and crushed hazelnuts. An elegant balance of sea and earth flavors.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Maria

Category: Seafood

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 plates)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 18 scallops.
02 1 butternut squash.
03 2 pinches of four-spice blend.
04 15 cl heavy cream.
05 Crushed hazelnuts.
06 Salt.
07 A cube of chicken broth.
08 Hazelnut oil.
09 30 g butter.
10 Pepper.

Instructions

Step 01

Slice the butternut squash open, scoop out the seeds, peel it, and chop it into cubes.

Step 02

Put the squash in a pot of water with the stock cube. Let it simmer for about 20 minutes, then throw in some salt.

Step 03

Blend the cooked squash with the cream, some four-spice, and enough broth to get it smooth. Sprinkle in some pepper.

Step 04

Heat up the butter in a pan. Quickly sear the scallops on both sides for about a minute each, depending on their size. Add some seasoning to finish.

Step 05

Spoon the butternut puree into each plate. Lay 3 scallops on top, throw on some crushed hazelnuts, and drizzle a bit of hazelnut oil. Add a shake of pepper and serve right away.

Notes

  1. Eat right away to enjoy the scallops warm and the butternut puree at its best.

Tools You'll Need

  • Pot.
  • Blender.
  • Frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts.
  • Lactose.
  • Shellfish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 18 g
  • Total Carbohydrate: 15 g
  • Protein: 22 g