The recipe title is long, but this meal was easy yet fancy! It took me longer to type the title than it did to make the recipe (under 20 minutes, total).

It’s also perfect for fall! 

Ingredients (makes 2)

• 20 small scallops or 12 – 15 medium scallops 
• 2 TBSP butter
• 1 16oz organic bag of butternut squash cubes
• 1/2 cup apple cider vinegar
• 1/4 cup sugar-free maple sugar
• 2 pieces venison bacon (or whatever bacon you have)
• 1/4 cup organic shredded parmesan
• 1/4 cup walnuts 
• Fresh sage for topping
• Salt and pepper to taste 

Directions

• In a food processor, add bacon, cheese, salt, and walnuts. Pulse together and set aside
• In a food processor, combine ACV, steamed butternut squash, and maple syrup. Puree together 
• Dry scallops and add salt and pepper
• In a skillet over medium/heat, add butter and let melt. Once melted, add scallops and sear for 1-2 minutes on each side
• To plate, layer puree, scallops, bacon topping, and fresh sage

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