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