Capesante al Forno with Dukkah

  • 1 delicata squash
  • 4οz pancetta, small diced
  • 2T butter1/2 lb scallops, chopped
  • 2T Dukkah Spice Blend 
  • 8 sage leaves, chiffonade 
  • 1/2lb chanterelle mushrooms 
  • 1/2C marsala wine 
  • 1T clarified butter 
  • 1t salt 
  • 2T pomegranate seeds 

  1. Cut entire squash into 1”-thick rings. 
  2. Remove seed matter, scrape clean, and reserve four best rings. 
  3. Peel & chop the rest into 1/2”cubes. 
  4. Sauté pancetta in butter on medium-high until crispy, then remove pancetta from pan and reserve 
  5. Add scallops to pancetta butter, sauté on high very quickly until half-cooked.
  6. Remove scallops and place them with reserved pancetta 
  7. In pancetta butter, add sage & 1T Dukkah. 
  8. Sauté until golden brown 
  9. Drizzle squash rings in butter then season with salt & Dukkah. 
  10. Place in baking dish, and roast until tender(10mins) 
  11. Add squash into pancetta butter, cook until slightly tender
  12. Add mushrooms and sauté 5 minutes longer 
  13. Add reserved pancetta, scallops & marsala, cook for five minutes and season with salt & 1T Dukkah 
  14. Fill squash rounds with scallops filling, drizzle with butter, then roast for 10 minutes 
  15. Plate individually & finish with pomegranate seeds.