Scallops with Butternut Squash and Snow Peas

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 Scallops with butternut squash puree and snow peas

 Scallops with butternut squash puree and snow peas

I try to use the word perfect carefully. It’s an absolute and my absolutes most certainly won’t match up with your absolutes. But when it comes to scallops, I will drop that word left and freaking right. They are perfect – a utopian food. I mean that so much so that I’d even capitalize, bold and italicize the word for emphasis.

I wish I had some grand story to take you back to the first time I had them but truth be told, it wasn’t love at first taste. Scallops are a scrupulous food. Pair them with the wrong ingredients and the whole dish flops. My first encounter with scallops was mehhh. I liked them fine, but it wasn’t a divine experience by any means.

But over the years as I’ve taken it in my own hands to make them at home, I realized that scallops are goddess like. They need to stand on their own and every other ingredient paired with them has to in some way compliment but not take anything away otherwise you’ll be sorry.

Evidently I’m in a mythological mood but scallops do that to me. They really hold eminence over other food. They are on the expensive side and unquestionably not an every day food. But on those occasions when I make them, I appreciate every step of the cooking and eating process.

For this dish, in order to not take anything nothing away from the scallops but compliment or even elevate them, I decided to go with a butternut squash puree and snow peas. The combination is euphoric! If you want to take this whole dish to an orgasmic level, I recommend pairing it with a Picpoul, Dry Riesling, Chablis or Sancerre. You are welcome!

  • prep time: 10

  • cooking time: 30

  • makes: 4 servings


  • 1 large butternut squash peeled and cubed

  • 3 tbsp extra virgin olive oil divided

  • 1/4 tsp pure vanilla extract

  • 4 tbsp unsweetened cashew or almond milk

  • 1/2 salt plus additional for scallops

  • 1/4 tsp pepper plus additional for scallops

  • 4-6 scallops per person

  • 1/2 lb snow peas

  • 1/2 cup water


  • large baking sheet

  • large cast iron or non stick frying pan

  • parchment paper

  • medium sauce pan

  • food processor


Pre-heat oven to 400 degrees. Line baking sheet with parchment paper and spread cut squash into an even layer. Combine with extra virgin olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Mix well and roast for 25-30 minutes ensuring that you toss the squash from time to time.

Rinse scallops and pat dry with paper towels (This step is important otherwise you’ll end up with excess water in the pan). Season both sides pf the scallops with salt and pepper and set aside.

Once butternut squash is fork tender, transfer to a food processor along with vanilla, almond or cashew milk and a pinch of salt and puree until creamy.

Meanwhile, trim your snow peas and add them to sauce pan along with water. Steam for about 5 minutes, drain and return to pan along with 1 tsp extra virgin olive oil, salt, pepper and cover keep warm.

Pre-heat cast iron pan over medium-high heat, add remaining tbsp olive oil and scallops and cook for 3-4 minutes per side, depending how well you like your scallops cooked. Near the end, add lemon juice and cook for another minute.

To assemble, layer the snow peas, squash puree and scallops. You can top with micro greens if you want it extra pretty.

 Scallops with butternut squash and snow peas is a delicious and quick to do dinner you can whip up for any occasion or on any weeknight. It's paleo as well as whole 30. #paleodinner, #scallops, #butternutsquash, #calmeats, #whole30dinner, #whole30entree, #glutenfreedinner, #dairyfree


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Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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  • Reply
    Lindsey Dietz
    April 19, 2018 at 1:08 pm

    Hell yes! I freaking love scallops, and it’s hard to cook them PERFECTLY!

    • Reply
      Daniela Modesto
      April 22, 2018 at 10:33 am

      Right? So simple, yet so complicated!

  • Reply
    April 19, 2018 at 2:46 pm

    So I totally never eat scallops.. but this looks so tasty I want to try!

    • Reply
      Daniela Modesto
      April 22, 2018 at 10:32 am

      I know, they’re a special occasion for sure…but that’s what makes them better 🙂

  • Reply
    April 19, 2018 at 3:06 pm

    Scallops have got to be my favorite seafood! Soooo yummy. I’m sure they are delicious with butternut!

    • Reply
      Daniela Modesto
      April 22, 2018 at 10:32 am

      I love em too!

  • Reply
    Carol Little R.H. @ Studio Botanica
    April 19, 2018 at 10:38 pm

    Mmmm Looks SO good! Gorgeous pictures! Sounds like a delicious combination!

    • Reply
      Daniela Modesto
      April 22, 2018 at 10:32 am

      Thank you so much, Carol!

  • Reply
    linda spiker
    April 22, 2018 at 1:15 pm

    Perfection! Just gorgeous!

    • Reply
      Daniela Modesto
      November 18, 2018 at 2:47 am

      Ah thank you so much, Linda! love them!

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