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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

  • 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.

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