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Sautéed Sea Scallops ­from Public House

Sautéed Sea Scallops

Public House
Course Main Course
Cuisine Seafood
Servings 3 scallops


  • 3 fresh sea scallops
  • ¾ cup butternut squash, cubed
  • ¼ cup heavy cream
  • salt, to taste
  • pepper, to taste
  • ¼ cup andouille sausage, diced
  • ¼ cup red bell peppers, diced
  • Juice and zest of 1 lemon
  • 1 tbsp unsalted butter
  • fresh parsley, chopped


  • Roast butternut squash. Transfer to a blender and purée with heavy cream. Add salt and pepper to taste. Set aside.
  • Roast andouille sausage.
  • Mix red peppers with lemon juice and zest.
  • Sauté scallops; turn off the heat and use 1 Tbsp. of butter to baste scallops. Save drippings from the pan and mix with roasted sausage and acidulated peppers.  
  • Plate scallops over squash purée. Add a small amount of sausage and pepper mixture to the top of each scallop.
  • Add chopped parsley for color and serve warm.


“Sautéing scallops allows you to use the juices from the pan to baste the scallops. Basting the scallops brings out all of their savory and buttery flavor.” Matthew Callahan, Chef
Keyword andouille sausage, butternut squash scallops, Public House, sautéed scallops, scallops, scallops recipe, sea scallops