Nantucket Bay Scallop Delight with Butternut Squash Puree and Dragon Beans

Description:
Dive into the coastal flavors with this gourmet dish that combines succulent Nantucket Bay scallops, creamy butternut squash puree, and the unique, slightly earthy taste of dragon beans. This meal is designed to be an elegant and flavor-rich experience, perfect for a sophisticated dinner gathering.

Ingredients:
#For the Scallops:
– 1 pound Nantucket Bay scallops, cleaned
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
– 1 clove garlic, minced
– 1 tablespoon fresh lemon juice
– 1 tablespoon fresh parsley, chopped

#For the Butternut Squash Puree:
– 1 medium butternut squash, peeled, seeded and cubed
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– Salt and pepper, to taste
– 1/2 teaspoon nutmeg

#For the Dragon Beans:
– 1/2 pound dragon beans, trimmed and halved
– 1 tablespoon olive oil
– Salt and pepper, to taste

Instructions:
#For the Butternut Squash Puree:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the butternut squash cubes on the baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized.
4. Transfer the roasted squash to a blender or food processor, add the butter, heavy cream, and nutmeg. Blend until smooth and creamy. Adjust seasoning with salt and pepper. Keep warm.

#For the Dragon Beans:
1. Bring a pot of salted water to a boil. Add the dragon beans and blanch for 2-3 minutes until tender yet crisp.
2. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.
3. Heat olive oil in a skillet over medium heat. Add the dragon beans, season with salt and pepper, and sauté for 3-4 minutes until they begin to char slightly. Set aside.

#For the Scallops:
1. Pat the scallops dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large skillet over high heat. Add the scallops in a single layer, without crowding them in the pan. Sear for 1-2 minutes per side until they develop a golden-brown crust.
3. Reduce heat to medium, add the butter and minced garlic. Cook for an additional minute while basting the scallops with the melted butter.
4. Remove from heat, sprinkle with lemon juice and fresh parsley.

Assembly:
1. Spoon a generous amount of butternut squash puree onto each plate.
2. Arrange the sautéed dragon beans on top of the puree.
3. Nestle the seared scallops beside or atop the beans.
4. Garnish with extra parsley and a final drizzle of the browned butter from the skillet.

Enjoy this decadent Nantucket Bay Scallop Delight with Butternut Squash Puree and Dragon Beans, a harmonious blend of land and sea that will surely impress any palate.