Seared Scallops with Lemon Parsley Sauce & Bacon-Roasted Acorn Squash

Directions

1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil if you like easier cleanup.
2. Wash the squash, parsley, lemon, and shallot; dry everything well.
3. Halve the acorn squash lengthwise, trim the ends, scoop out the seeds, and cut into ½-inch half-moons. Spread in an even layer on the baking sheet.
4. Roughly dice the bacon and butter, then scatter over the squash; season with salt and pepper.
5. Roast in the oven until the bacon is crisp and the squash is tender, 18–20 minutes. Remove the pan from the oven.
6. Meanwhile, peel and finely mince the shallot and garlic; place them in a small bowl.
7. Pat the scallops dry and season with salt and pepper on both sides; set aside.
8. When the pan is hot, add butter and swirl to coat the bottom; cook the scallops in a single layer until browned and opaque, about 1½–2 minutes per side; transfer to a plate and loosely cover with foil.
9. Wipe the skillet clean, return it to medium-low heat, and add more butter; sauté the shallot and garlic until softened, about 2–3 minutes.
10. Pour lemon juice into the skillet and stir to combine; remove from heat.
11. Strip the parsley leaves from the stems, mince, and stir into the sauce.
12. To serve, divide the squash and bacon between plates, add the scallops, and spoon the lemon parsley sauce over them.