Seared Scallops & Walnut-Thyme Breadcrumbs with Butternut Squash, Brussels Sprouts & Pear

Step 1

1 Prepare & roast the vegetables Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the squash and halved brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Step 2

2 Prepare the ingredients Meanwhile, roughly chop the walnuts. Pick the thyme leaves off the stems; roughly chop the leaves. Thinly slice the chives. Roughly chop the onions. Core and medium dice the pear. In a large bowl, combine the chopped onions, diced pear, spicy maple syrup, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 3

3 Make the walnut-thyme breadcrumbs Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the breadcrumbs and chopped walnuts; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; add the chopped thyme leaves. Stir to combine. Transfer to a bowl. Wipe out the pan.

Step 4

4 Cook the scallops Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

Step 5

5 Finish the vegetables & serve your dish Add the roasted vegetables to the bowl of marinated pear and onions. Toss to combine; taste, then season with salt and pepper if desired. Serve the cooked scallops with the finished vegetables. Top the scallops with the walnut-thyme breadcrumbs. Garnish with the sliced chives. Enjoy!

Step 6

1 Prepare & roast the vegetables Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the squash and halved brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Step 7

2 Prepare the ingredients Meanwhile, roughly chop the walnuts. Pick the thyme leaves off the stems; roughly chop the leaves. Thinly slice the chives. Roughly chop the onions. Core and medium dice the pear. In a large bowl, combine the chopped onions, diced pear, spicy maple syrup, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 8

3 Make the walnut-thyme breadcrumbs Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the breadcrumbs and chopped walnuts; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; add the chopped thyme leaves. Stir to combine. Transfer to a bowl. Wipe out the pan.

Step 9

4 Cook the scallops Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

Step 10

5 Finish the vegetables & serve your dish Add the roasted vegetables to the bowl of marinated pear and onions. Toss to combine; taste, then season with salt and pepper if desired. Serve the cooked scallops with the finished vegetables. Top the scallops with the walnut-thyme breadcrumbs. Garnish with the sliced chives. Enjoy!