As far as I am concerned fall has arrived and I could not be more excited. It is my absolute favorite time of the year for many reasons. The crisp air, the vivid orange, yellow, and red leaves, apple crisp, pumpkin carving…I could go on and on but I will spare you all from that novel long devotion to fall. I know I am not the only one that feels much happier and inspired during the autumn months.

This recipe was a product of that ignited inspiration and creativity. I planned it in my head and at the desk of my day job for weeks before I actually was able to recipe test and take photos (which still need some work, but hey… progress not perfection). It was insanely easy to make with all three main components having quick cook times and not much prep involved. It is simple, delicious but looks elegant and will surely impress anyone that you make it for…or just yourself!

Seared Scallops with Butternut Puree, Bacon, Apples and Sage

Servings: 4

Cook Time: 30 minutes

Ingredients

• 1 lb. Scallops
• 1 Small Butternut Squash
• 2 Macintosh Apples
• 8 Slices Bacon (I used sugar free, gluten free bacon)
• 3 Tbsp Apple Cider Vinegar
• 1 Tbsp Maple Syrup
• 4 Sage Leaves
• 2 Tbsp Butter
• 1 Tsp Paprika
• 1/4 Tsp Cinnamon
• 2 Tsp Salt
• 1 1/2 Tsp Pepper

Directions

First start by putting a saucepan filled with water over a medium-high heat. Next peel and chop the butternut squash. Once the water is boiling add the chopped butternut to the pot and cook until fork tender (depending on chop, mine took 15 min).

Next start cooking the bacon in a frying pan on the stovetop, until it is done to your liking (I prefer mine crispy).

While the squash and bacon are cooking, pat dry the scallops and season each side with 1 tsp of salt and 1 tsp of pepper and set aside.

Next dice both of the apples and put in a mixing bowl. Add the vinegar, maple syrup, 1/2 tsp salt and 1/4 tsp of pepper.

Once the bacon is done, chop it and add to the apple mixture.

Using the frying pan that cooked the bacon start searing the scallops in the bacon fat on medium-high heat for about 2 1/2 minutes per side until they are golden brown and crispy on each side.

While the scallops are cooking, drain and mash the butternut and add the butter, paprika, cinnamon and remaining salt and pepper.

Assemble each component on a plate however you’d like, get creative!

This dish is comforting and delicious and I hope you think so too, enjoy!