We made a recipe from one of our favorite cookbooks, Gregory Gourdet’s Everyone’s Table: Global Recipes for Modern Health.

seared scallops with butternut squash and chile hazlenuts

You make a squash puree with coconut milk, garlic and ginger, then you roast the hazlenuts with chile. The seared scallops go on top with some torn basil.

Here’s what the cookbook looks like. We didn’t get quite as good of a sear on our scallops as Gregory did, but it’s close: