Ingredients

• 450 g large sea scallops
• 1 kg butternut squash
• 1 unité shallot
• 2 gousses garlic
• 125 ml 35% cream
• 30 g unsalted butter
• 1 c. à café sumac
• 60 ml Quebec forest gin
• 125 ml chicken or vegetable stock
• 1 c. à café maple syrup
• 1 c. à soupe olive oil
• au goût salt and freshly ground black pepper
• pour la garniture chopped fresh chives

Instructions

1. 1

   Roast the halved butternut squash at 200°C (400°F), cut side down, for 30 to 40 minutes until very tender.

2. 2

   Scoop out the flesh. Cook the shallot in butter, add garlic, then blend with the squash, cream, sumac, salt and pepper until smooth. Keep warm.

3. 3

   Reduce the gin by half in a small saucepan. Add stock and maple syrup and simmer until lightly syrupy. Season to taste.

4. 4

   Pat the scallops very dry and season them. Heat olive oil and butter in a skillet over medium-high heat.

5. 5

   Sear the scallops 1½ to 2 minutes per side, until golden outside and just translucent inside.

6. 6

   Spoon the warm squash purée onto plates, top with scallops, drizzle with gin reduction and garnish with chives.