Lemon Butter Scallops on Kabocha Puree

Season the scallops with salt and pepper and set aside at room temperature while you prepare the squash.

Preheat the oven to 350ºF. Line a rimmed baking sheet with foil or parchment paper and set aside.

Peel the squash, cut it in half, scoop out the seeds, and dice it. Toss with a tablespoon of butter, melted and season with salt and pepper. Roast on the prepared baking sheet in a 350ºF oven for 30 minutes, or until soft and beginning to brown. Transfer to a blender and puree until smooth and set aside.

Dry the scallops well on paper towels. Heat a cast iron skillet over medium high heat and when hot, add the avocado oil. When the oil is hot, place the scallops onto the hot skillet (they should sizzle immediately). Sear until deep golden brown without moving (they will stick until well browned, at which point they will release). Flip the scallops and add the butter and 1 sprig thyme and let cook while you prepare the plates.

Spoon kabocha puree onto plates. Top with scallops. Add lemon juice to the butter in the pan and spoon over the scallops. Finally, garnish with lemon zest and remaining fresh thyme.