Cast Iron Sea Scallops from Spinnerstown Hotel
Cast Iron Sea Scallops2018-12-28T13:34:57-05:00

Cast Iron Sea Scallops

Presented by Spinnerstown Hotel


  • 16 dry-packed U12 sea scallops
  • 1 T canola oil
  • 2 T unsalted butter

Delicata squash purée:

  • 2 delicata squash, diced
  • 1 Spanish onion, diced
  • 2 cloves garlic, minced
  • 2 cups white wine
  • 2 T butter
  • Salt to taste

Roasted delicata squash:

  • 2 delicata squash
  • Olive oil to coat
  • Salt and pepper to taste


Preheat a large cast iron pan until very hot. Add canola oil. Sear one side of the scallops until golden brown. Turn over scallops and add butter. Turn off heat. Baste scallops with butter for about 1 minute. Remove scallops from pan.

For the squash puree: In a saucepan, sweat onions until translucent. Add garlic and diced squash.  Cook for about 1 minute, then add the wine.  Cook until squash is tender, about 12 minutes. Combine all ingredients in food processor. Blend with butter until smooth. Season with salt.

For the roasted squash: Cut squash lengthwise.  Remove seeds with a spoon. Slice squash halves into 1/4-inch half moons.  Coat with olive oil, salt and pepper. Arrange in a single layer on a sheet pan and roast for about 10 minutes at 350°F or until tender.

Serves 4

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As seen in the Winter/Spring 2019 Issue

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