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Pan-fried scallops with butternut squash two ways

Pan-fried scallops with butternut squash two ways Recipe

  • 6 large scallops , prepared and halved horizontally
  • 2 tbsp olive oil
  • 50g butter
  • bottom half of 1 small butternut squash , peeled, deseeded and cut into small chunks (save the top half for the dressing)
  • 75ml fresh chicken stock
  • 1 tsp finely grated parmesan
  • top half of 1 butternut squash , peeled
  • 2 tbsp olive oil
  • 150g piece streaky bacon , cut into small pieces, or pre-cut lardons
  • 1 small red onion , finely chopped
  • 1 tbsp small capers
  • 1 tbsp sherry vinegar
  • 2 tbsp finely chopped chives
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