Backyard Blend scallops and chard tomato sauce with roasted butternut squash mash

Backyard Blend scallops and chard tomato sauce with roasted butternut squash mash

Feeds 2

Cook time about 1 hour total

• 6 u10ish scallops room at room temp

• 2 cups of grape or cherry tomatoes

• 1 tablespoon of Backyard Blend

• ¼ cup dry white wine

• 3 cups of cubed butternut squash

• 2 tablespoons olive oil

• salt, pepper, sugar to taste

Pre heat oven to 425.

Place tomatoes in a small oven safe sauté pan, with a drizzle of olive oil and a fat pinch of backyard blend toss to evenly distribute oil and spices to coat tomatoes. Place pan on top rack in the oven.

Meanwhile prepare butternut squash similarly but also add a tablespoon of water and place on middle rack of the oven.

Allow these to roast for 30 minutes remove squash, add butter and cover place over lowest heat to hold until your ready to plate.

When tomatoes have a nice dark crust about 10 minutes later remove and place on a burner over medium high heat. Dust the tomatoes with a pinch of flour stir and deglaze quickly with white wine scraping any stuck bits from the pan. Bring that to a boil and reduce heat to medium low and simmer.

When wine sauce is starting to get to the right consistency (sticking to your spoon) taste and add a pinch of salt and sugar if needed. If its too tart add sugar a tiny pinch at a time tasting after each pinch. Reduce to low to hold until scallops are ready.

In a separate pan pre heat oil over high heat until just under smoking point. Add scallops and sear hard on both sides for 3 to 4 minutes on each side.

Using a rubber spatula mash squash and salt and pepper to taste then plate. Plate sauce, then scallops and serve!