Pan Seared Scallops with a white wine herbed pan sauce. Served with a Butternut Squash "Rice"
Pulse 1 chopped butternut squash and 1 garlic clove in food processor till small and rice like. Approximately 15-20 times.
In medium saucepan over medium high heat add butter and shallots. Cook couple minutes. Add a dash of dry white wine, Add chopped asparagus cook couple minutes. Add squash to pan mixing and coating squash real good. When wine has evaporated add Vegetable Stock. Not too much you don't want it runny. Just enough to cook squash till tender but firm. Approx 5 minutes. Stir in Asiago cheese then set aside
Make sure scallops are dry and then season with S&P, add to hot cast iron skillet with either canola oil or grape seed. (Don't over crowd pan with scallops) cook 2 minutes on each side depending on size. Better to undercook than over cook. Set scallops aside.
Turn pan to medium and add butter, shallots. Cook two min.
Add wine and reduce by 1/2.
Add lemon zest, chives and chopped basil bring to a simmer then turn off heat. Roll scallops in pan sauce then plate. Garnish with balsamic glaze and crispy pancetta (not shown, optional)