Seared Scallops with Butternut Squash Puree

1½ pounds large sea scallops, tendons removed

2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (7 cups)

½ cup ghee

1 tablespoon water

Salt and pepper

1/8 teaspoon cayenne pepper

1 shallot, minced

2 teaspoons minced fresh sage

1 tablespoon lemon juice

Place scallops on rimmed baking sheet lined with clean dish towel. Place second dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes.

Microwave squash in covered bowl, stirring occasionally, until tender, 12 to 14 minutes; drain well. Process squash, 1 tablespoon ghee, water, 1 teaspoon salt, and cayenne in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; transfer to serving bowl and cover to keep warm.

Season scallops with salt and pepper. Heat 2 tablespoons ghee in 12-inch nonstick skillet over high heat until just smoking. Add half of the scallops in single layer, flat side down, and cook, without moving, until well browned, 1½ to 2 minutes.

Flip scallops and continue to cook, using large spoon to baste scallops with melted ghee (tilt skillet so ghee runs to 1 side), until sides of scallops are firm and centers are opaque, 30 to 90 seconds (remove smaller scallops as they finish cooking). Transfer scallops to large plate and tent loosely with aluminum foil. Wipe skillet clean with paper towels and repeat with 2 tablespoons ghee and remaining scallops; transfer to plate.

Wipe skillet clean with paper towels. Heat remaining 3 tablespoons ghee in skillet over medium heat until shimmering. Add shallot and sage and cook until fragrant, about 1 minute. Stir in lemon juice and any accumulated scallop juices and cook for 30 seconds. Season with salt and pepper to taste. Pour sauce over scallops and serve with squash.

Serves 4

From America's Test Kitchen's "Paleo Perfected"