To make the purée, heat the butter
in a small saucepan and add the squash.
Sweat it over a very low heat for 5 mins,
then pour over the stock. Cover and
gently simmer for 10-12 mins until the
squash is very soft.
Take off the heat and add the
Parmesan. Use a hand blender or
food processor to blitz the squash
until smooth, then press through
a sieve into another saucepan.
Season to taste and set aside.
To make the warm salad, trim the
squash into a neat block, then neatly dice
the flesh into cubes no larger than 1cm.
Heat half the oil in a non-stick frying pan.
Fry the squash for 10 mins, or until tender
and coloured, then tip onto a plate.
Place the pan back on the heat and
gently fry the bacon for 10 mins, or until
crisp and brown. Add the onion and cook
for 2 mins to soften in the fat, then add
the capers and squash, drizzle over the
Sherry vinegar and toss together for 1 min.
Off the heat, stir in the chives and the
rest of the oil, then tip everything
into a bowl and keep warm.
Have the scallops to hand as you will
need to work fast when cooking them.
Clean out the frying pan and place it
back on the heat with a drizzle more oil.
When the oil starts to shimmer, carefully
lay the scallops in the pan one at a time,
like points on a clock face, starting at
6 o’clock, so you remember which one
went in first.
Scallops take very little time to cook, so
by the time the last one is in the pan, the
first will be brown and ready to turn over.
Flip all the scallops over and give them
about 1 min more, then lift onto kitchen
paper on a plate to drain the oil. With the
salad and the purée still warm, you are
now ready to plate up.
Spoon half the warm salad
down the middle of each plate. Overlap 6 pieces of scallop
along the salad. Use a spoon to swipe the purée
around the outside of the food. Drizzle everything with a touch
more oil, and you are now ready