Seghesio Family Vineyards' Seared Scallops with Butternut Squash Puree, Black Turtle Beans and a Port and Pomegranate Reduction

Tender scallops become indulgent when paired with butternut squash purée, black beans and a rich, deeply-flavored port wine reduction sauce.

Servings: 9 entrées or 18 appetizers

Cook Time: 1 hour 15 minutes

Pair With: Seghesio Family Vineyards 2010 Venom

Cuisine: Seafood

Source: Recipe & Picture courtesy of Seghesio Family Vineyards' Executive Chef Peter Janiak


Ingredients for the Butternut Puree
1 each butternut squash (peeled, seeds removed and diced into 1.5 inch pieces)
1 cup of apple juice
piinch of ground nutmeg
1 bay leaf
enough water to cover squash
4 ounces softened unsalted butter

Ingredients for Black Beans
3 cups cooked black turtle beans
½ cup of chicken stock
¼ teaspoon of ground cumin
2 tablespoons of butter

Ingredients for Reduction
1 cup of port
1 cup of pomegranate juice
1 teaspoon of peppercorns
½ shallot, sliced into rings

Ingredients for the Scallops
18 each large sea scallops
salt and pepper to taste
2 tablespoons of grape seed oil


Directions for the Butternut Puree

Add squash to sauce pan with apple juice and bay leaf. Add water until squash is covered. Bring to a boil and then lower to a simmer.  Cook until squash is soft.

Strain squash reserving the cooking liquid.  Discard the bay leaf and add butter and squash to a blender. Blend until smooth, adding a little bit of cooking liquid at a time to help the process.  (!!Be stingy with the liquid because you want a thick puree and not a soup consistency!!) Strain through a mesh strainer for a smoother consistency (optional). Season to taste with salt and add your pinch of nutmeg. 

Discard excess cooking liquid and reserve hot.  (You could prepare this ahead of time and cool down at this stage and reheat at a later time)

Ingredients for Black Beans

Add cooked turtle beans to a pan with chicken stock and cumin. Heat until hot and liquid is reduced by ½. Turn to low and stir in the butter. Season to taste and keep warm until serving.

Directions for Reduction

Place all ingredients in a small non-reactive sauce pan. Bring to a boil, turn to a simmer and reduce down to a ¼ cup. Reduction should be syrup consistency. Strain and reserve warm to prevent it from seizing up on you (losing its smooth consistency).

Ingredients for Scallops

Season to taste with salt and pepper. Sauté scallops over high heat with grape seed oil until cooked to your desired doneness. If you didn’t want to sauté scallops you could brush them with oil and either grill or broil them until desired doneness.  

Chef's Notes:

You could easily omit the beans and serve these as a hors d'oeuvres with the scallop placed on a dollop of the puree and drizzled with the sauce.

Recipe Courtesy Of

Seghesio Family Vineyards

Over the past 122 years, five generations of the Seghesio family have acquired, planted, and farmed 300 prime vineyard acres in Sonoma County’s Alexander, Dry Creek, and Russian River Valleys.