Pepper Seared Scallops with Roasted Acorn Squash

Main Course

Recipe courtesy of Chef Scott Snoddgrass, One Restaurant, New Orleans, LA

Serves 4 to 6


  • 3 large (10-20 count or larger) dry-pack Scallops per person
  • 1 large acorn squash
  • 2 cups honey
  • 2 cups apple cider vinegar
  • 1/4 cup sherry vinegar
  • 1/4 cup paprika
  • kosher salt
  • coarse ground black pepper
  • olive or vegetable oil

Seared Scallops

 Seared Scallops

Click image to enlarge.

This is not the finished dish but we wanted to show you what perfectly cooked scallops look like


Cut squash in half lengthwise and use a kitchen spoon to core out the seeds. Coat the squash, inside and out with oil, and place on a sheet pan, skin-side up. Cook for about 20 minutes in a 375˚F, or until squash is tender, then place in the refrigerator.

Once the squash is cold, peel the skin off, and cut into individual pieces.

Set aside for later use.

In a medium sauce pan, toast paprika over medium heat until it takes on a deep amber color. If paprika burns, (turns black or just too dark) start over. When color has been achieved, add honey and vinegars. Bring to a boil and reduce heat to a slow roll. Stirring often, allow mixture to slowly reduce to a syrup-like consistency.

Set aside to cool.

After sauce has cooled, season both sides of the scallops with a light sprinkle of salt, but a heavy dose of black pepper. Cook scallops in a raging hot pan with a bit of olive or vegetable oil, to the desired temperature.

Usually takes about 1-2 minutes per side for a medium scallop.

Before serving, you must decide how you would like to re-heat the squash for presentation.

In the restaurant, we reheat each order by putting the squash in the deep fryer for a couple of minutes, but this might not be very economical at home. In this case, returning the individual pieces to a hot oven until tempered will work just fine, however the deep fryer will give another layer of texture that you can't get in the oven.

Put 1-2 ounces of gastrique on each plate and place a piece of squash on top.

Place seared scallops atop squash and garnish with a sprig of rosemary or thyme.

Louisiana Recipes Weekly


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