# Seared Scallops with Spring Asparagus, Black Trumpet Mushrooms & Mashed Butternut Squash > Golden-crusted scallops and snappy asparagus get a bright lemon-butter finish, with earthy black trumpets alongside. Sweet mashed butternut squash catches the pan juices and rounds out a favorite early-spring plate. - URL: https://www.chezjk.com/recipes/seared-scallops-with-asparagus-black-trumpet-mushrooms-mashed-butternut-squash - Author: Jonathan Katzman - Cooked and photographed: 2022-03-21 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Seared Scallops with Spring Asparagus, Black Trumpet Mushrooms & Mashed Butternut Squash](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F0ca13690f9d61b67.jpg) ## Seared Scallops Dry scallops and a hot, uncrowded pan produce a deep crust without overcooking the centers. Their browned fond becomes the foundation for the asparagus pan sauce. ### Ingredients - 1½ lb large dry-packed sea scallops, about 16–20 - 2 tbsp ghee - ½ tsp kosher salt, plus more to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Remove the small side muscle from each scallop. Pat thoroughly dry and keep refrigerated on a paper-towel-lined plate while preparing the sides. 2. Just before cooking, pat dry again and season with salt and pepper. 3. Heat a large stainless-steel skillet over medium-high heat. Add half the ghee; when shimmering, add half the scallops with space between them. 4. Sear without moving for 2–3 minutes, until a deep golden crust forms and the scallops release readily. Turn and cook another 1–2 minutes, adjusting for thickness. For fully cooked scallops, bring the centers to 145°F; remove promptly so they remain moist. 5. Transfer to a warm plate without covering tightly. Repeat with the remaining ghee and scallops, reducing the heat if the fond threatens to burn. Reserve the skillet for the asparagus sauce. ### Notes - Dry-packed scallops brown much more reliably than scallops treated with added water or phosphates. ## Asparagus with Scallion–Lemon Butter Pan Sauce Brief blanching keeps the asparagus green and crisp-tender. A quick pan sauce lifts the scallop fond and ties the vegetables to the seafood without masking either. ### Ingredients - 1½ lb asparagus, woody ends trimmed, cut into 2–3-inch lengths - 1 small shallot, finely diced - 3 scallions, thinly sliced, whites and greens separated - ½ cup water - 3 tbsp cold unsalted butter, cubed - 1 tbsp lemon juice, plus more to taste - 2 tbsp roughly chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a pot of salted water to a boil. Blanch the asparagus for 2–3 minutes, until bright green and just tender with some resistance. Drain thoroughly; if preparing ahead, chill in ice water, then drain and dry. 2. After searing the scallops, pour off excess fat from their skillet, leaving about 1 teaspoon. Reduce the heat to medium-low, add the shallot and scallion whites, and stir for 1 minute. 3. Add the water and scrape up the golden fond. Simmer for 1–2 minutes, until reduced by about half and the shallot is tender. 4. Add the asparagus and toss just until hot. Turn the heat to low and swirl in the cold butter a few pieces at a time, keeping the sauce below a boil. 5. Fold in the lemon juice, scallion greens, and parsley. Season to taste and immediately spoon the asparagus and sauce over and around the scallops. ### Notes - If the sauce becomes oily, remove the pan from the heat and swirl in a tablespoon of cool water. - Use only golden-brown fond; wipe out any blackened residue before making the sauce. ## Sautéed Black Trumpet Mushrooms Cooking off the mushrooms’ moisture concentrates their woodsy flavor. Shallot, parsley, and a little lemon keep the dark, savory side lively. ### Ingredients - 8 oz fresh black trumpet mushrooms - 1 tbsp ghee - 1 small shallot, finely diced - 1 tbsp unsalted butter - 2 tbsp roughly chopped flat-leaf parsley - 1 tsp lemon juice - to taste kosher salt and freshly ground black pepper ### Instructions 1. Split open the mushrooms to check their hollow interiors for grit and trim dirty bases. Rinse briefly if needed, then drain and dry thoroughly. 2. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms and a small pinch of salt. Cook, stirring occasionally, until released liquid has evaporated, about 5–7 minutes. 3. Reduce the heat to medium, add the shallot, and cook for 3–4 minutes, until softened and the mushrooms are tender and glossy. 4. Lower the heat and stir in the butter. Finish with parsley, lemon juice, salt, and pepper. Keep warm without covering tightly. ### Notes - If using dried black trumpets, substitute 1 ounce, soak in warm water for 20–30 minutes, then lift out, rinse away grit, and pat dry before sautéing. ## Mashed Roasted Butternut Squash Roasting concentrates the squash’s sweetness without making the mash watery. Butter and restrained seasoning leave room for the scallops and mushrooms. ### Ingredients - 1 butternut squash, about 2½–3 pounds - 1 tbsp olive oil - 2 tbsp unsalted butter - ½ tsp kosher salt, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and rub the cut surfaces with olive oil and salt. 2. Place cut-side down on a parchment-lined baking sheet. Roast for 45–60 minutes, until the flesh yields completely to a knife. 3. Scoop the hot flesh into a saucepan. Mash with the butter until mostly smooth but still substantial enough to mound on a plate. 4. If watery, stir over low heat for a few minutes to evaporate excess moisture. Adjust salt and pepper, then keep warm over very low heat, stirring occasionally. ## Overall Timing / Workflow The squash and mushrooms tolerate holding; the scallops and asparagus sauce are best finished immediately before serving. ### Instructions 1. 0:00 — Heat the oven, prepare the squash, and start roasting. 2. 0:10 — Clean the mushrooms, chop the alliums and parsley, trim the asparagus, and dry the scallops. 3. 0:30 — Cook the mushrooms and hold warm. Blanch and drain the asparagus. 4. 0:50 — Check the squash; when fully tender, scoop, mash, and keep warm. Warm the serving plates. 5. Once the sides are ready, sear the scallops in two batches. Immediately finish the asparagus and pan sauce in the scallop skillet, then plate. ## Plating Separate mounds preserve the squash and mushrooms’ distinct textures while the asparagus and sauce connect directly to the scallops. ### Instructions 1. Place a generous mound of squash on one side of each warm plate and a smaller pile of black trumpets beside it. 2. Arrange 4–5 scallops across the remaining space, keeping some browned surfaces visible. 3. Spoon the asparagus, chopped alliums, and lemon-butter sauce over and around the scallops. Serve immediately. ## Leftover Path Gentle reheating protects the scallops from becoming rubbery, while the squash and mushrooms reheat readily. ### Instructions 1. Refrigerate leftovers in covered containers within 2 hours, keeping scallops separate from the squash when possible. Eat the scallops within 1–2 days and the vegetables within 3–4 days. 2. Reheat squash and mushrooms separately over low heat, adding a splash of water as needed. 3. Warm scallops and asparagus gently in a covered skillet with a little water until the leftovers reach 165°F; avoid trying to sear the scallops again. 4. Alternatively, turn the squash into a quick soup with vegetable stock and serve reheated mushrooms on top. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.