Seared Scallops with Butternut Squash Puree

 Great appetizer and sure to impress at your next dinner party

1.5 lbs scallops, tendons removed

2 lbs butternut squash, peeled and cut into cubes

4 T ghee

1 T water

salt & pepper

pinch of dried chili peppers

3 T red onion,  minced

3 t fresh sage, minced

1.5 T lemon juice

Place squash in a covered  bowl and microwave until tender.  Stopping to stir occasionally.  I do at 5 min intervals and stop when softened.   Place in food processer along with 1 T ghee, 1 T water and pinch of dried chili peppers.  Wizz until pureed to silky smooth consistency.

Heat frying pan and 2 T ghee until hot.  Add scallops and cook without moving until brown - 1 to 2 mins.  Flip scallops and continue to  cook until firm and centre is opaque.  Approx 1 minute more.
Transfer scallops to plate.  Add onion & sage and remaining tablespoon of ghee and cook until fragrant.  Stir in lemon juice and deglaze.