Pan-Roasted Scallops with Butternut Squash and Chorizo Beurre Blanc

Preparation

In this elegant scallop recipe, English chef Thom Bateman uses rendered chorizo to enhance a classic French beurre blanc. The crispy bits of chorizo are mixed into the sauce and the smoky oil is drizzled over the top. Fresh samphire, also known as sea beans or sea asparagus, are added for a salty, briny bite. If you can’t get your hands on this niche ingredient, some halved and pitted Castelvetrano olives will add a similar briney-ness without being too overpowering.

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Preheat the oven to 400°F/200°C. On a large rimmed baking sheet, toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until golden-brown and tender.
2. Meanwhile, in a cold HexClad 2QT/2L Hybrid Saucepan, add chorizo. Cook over medium low heat, stirring occasionally, until chorizo is crispy and beginning to brown in spots, about 8 minutes. Strain chorizo through a fine mesh sieve set over a small bowl, reserving chorizo oil. Wipe out saucepan.
3. Prepare an ice bath. Fill the saucepan with water and bring to a boil. Season generously with salt. Add samphire and cook for 30 seconds, then drain and transfer to the prepared ice bath. Let cool for 5 minutes, then drain and pat dry with paper towels. Wipe out saucepan.
4. In the saucepan, melt 1 tablespoon of butter over medium heat. Add shallot and season with salt. Cook, stirring occasionally, until translucent, about 3 minutes. Add white wine and vinegar and cook over medium heat until liquid is reduced by three-quarters, about 4 minutes. Reduce heat to low and add 8 Tbsp/125g of the butter, a few pieces at a time and whisking frequently, until the sauce becomes silky and smooth. If desired, pour sauce through a sieve and discard shallots. Stir in cooked chorizo and chives and season with salt and pepper. Keep chorizo beurre blanc warm, whisking occasionally, until ready to serve. 
5. In a HexClad 10”/25cm Hybrid Fry Pan, heat 2 tablespoons of the olive oil over medium-high heat until shimmering; swirling pan to evenly distribute oil. Pat scallops dry with a paper towel. Working in two batches, sear over medium-high heat, turning once, until golden-brown and opaque, 1 to 2 minutes per side. Transfer to a plate and season with salt. Repeat with remaining scallops and more olive oil, if needed.
6. In the pan, heat the remaining 1 tablespoon of oil over medium heat. Add sage leaves and cook until crispy, 1 to 2 minutes. Transfer to a paper-towel lined plate to drain.
7. In the pan, melt the remaining 1 tablespoon of butter over medium-high heat. Add samphire and cook, stirring occasionally, until warmed through, 1 to 2 minutes. 
8. To serve, divide squash, samphire, and scallops between four plates. Spoon chorizo beurre blanc over top, then drizzle with chorizo oil and a squeeze of fresh lemon juice. Garnish with fried sage leaves and serve right away.

NOTE Samphire, or sea beans, can be found at specialty markets such as Eataly or ordered online from melissas.com