Recipe: Seared Scallops with Squash, Oranges and Arugula Salad

Paso Robles, California has a vibrant food and wine scene. Learn more about where (and what) to eat in Paso Robles, and check out a few of our Paso Robles wine picks.

From Julie Simon, chef at Thomas Hills Organics Market Bistro and Wine Bar

(Note: Blood oranges have a short season; substitute regular navel oranges if you can’t find them.)

1 small butternut squash, peeled, seeded and cut into slices

1 to 2 tbsp extra-virgin olive oil

2 blood oranges

2 navel oranges

6 Medjool dates

3 bunches arugula, tough stems removed

1/4 cup toasted pecans

Dressing

2 tbsp sherry vinegar

1 small shallot, minced

2 tbsp fresh chervil or parsley or tarragon

1 tbsp honey

6 tbsp extra-virgin olive oil

Salt and freshly ground pepper

Scallops

3 tbsp duck fat (available from a butcher) or extra-virgin olive oil

12 scallops

Cooking Directions

Preheat oven to 375°F.

In a bowl, toss squash with olive oil; salt and pepper to taste. Spread on a baking sheet and roast until tender, about 35 minutes. Let cool.

Using a sharp knife, peel oranges, removing bitter white pith, then slice crosswise. Remove pits from dates and slice lengthwise.

In a small bowl, combine vinegar with minced shallot, chervil and honey; whisk in 6 tablespoons of olive oil and season with salt and pepper. Pat scallops dry and season with salt. In a heavy skillet, heat the fat until shimmering.

Working in 2 batches, sear scallops over moderately high heat until golden, 2 minutes each side. Transfer to a large plate and keep warm.

In a large bowl, toss arugula with dressing; add oranges, dates, pecans and squash. Lightly toss. Arrange on a platter and top with scallops. Sprinkle with salt and pepper.

Serves 6.

Suggested Wine Pairing: Chenin blanc