Seared Scallops with Apple Celery Slaw and Madeira Pan Sauce over Butternut Squash Puree

Instructions

1. For butternut squash puree, sauté shallot and garlic. Add dried thyme, apple cider and squash. Cover and cook until squash is soft. In a food processor, purr squash mixture until well combined. Set aside.
2. Toss apple and celery in lemon juice and set aside.
3. Pat dry the scallops and season with salt and pepper. In a scorching hot pan, sear the scallops until it has a brown crust on both sides 1-2 minutes each side, and translucent on the sides. Remove the scallops.
4. In the same pan add madeira wine and butter, swirling around until combined. Add cream. Taste for salt and pepper.
5. To assemble the dish, scoop squash puree in the center of the plate. Add 2 scallops in the center. Top with apple celery slaw and drizzle the madeira pan sauce on top and around scallops.