Brown Butter & Sage Seared Scallops with Butternut Squash Purée and Oyster Mushrooms (Dairy Free)

brown butter sage scallops and butternut squash puree with oyster mushrooms featured
brown butter sage scallops and butternut squash puree with oyster mushrooms

Brown Butter & Sage Seared Scallops with Butternut Squash Purée and Oyster Mushrooms

If you’ve never had butternut squash with seafood, now is the time to try. The nuttiness of the purée pairs so beautifully with sweet, buttery scallops and oyster mushrooms bring an earthiness that really rounds out the dish. These three uniquely flavorful components create a truly perfect bite. 
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Course Main Course
Cuisine American
Servings 4


  • 1 lb scallops, cleaned and trimmed
  • 4 tbsp vegan butter
  • 4 sage leaves
  • salt & pepper

For the Oyster Mushrooms

  • 1/2 lb oyster mushrooms
  • 2 tbsp vegan butter
  • 1/2 cup dry white wine
  • 1/2 cup vegetable broth
  • 3 slices of fresh ginger
  • 3 green onions, sliced diagonally
  • salt & pepper

For the Butternut Squash Purée

  • 2 cups diced butternut squash (can buy pre-cut or use a small squash)
  • 1 small yellow onion, finely diced
  • 1 clove garlic
  • 1.5 cups unfiltered apple juice (can sub for vegetable broth)
  • 1 sprig thyme
  • 1 sprig sage
  • 1/2 tsp nutmeg
  • 2 tbsp vegan butter


  • Remove the scallops from the fridge to let them come to room temperature for about 30 minutes. Do not season until just before cooking them.

For the Butternut Squash Puree

  • Melt butter in a sauce pan, then add onions and garlic. Cook until softened — about 5 min.
  • Add cubed butternut squash, apple juice, thyme, and sage, and bring to a simmer. Reduce heat to maintain simmer and cook 15-20 minutes covered, with the lid slightly askew, until squash pieces are soft. Remove thyme and sage sprigs.
  • Transfer to a high powered blender along with nutmeg. Puree until very smooth and season with salt & pepper. If your purée is too thick to blend, add a little vegetable broth to help it get going, but you want the consistency to be thicker (like a mash), as opposed to thinner (like a soup).

For the Oyster Mushrooms

  • Melt the butter in a large non-stick skillet over medium heat. Sauté the mushrooms for about 5 minutes until they are browning. Stir occasionally and sprinkle with salt and pepper as they cook.
  • Add the green onions, ginger slices, and wine. Cook, stirring or tossing, until the wine has almost evaporated.
  • Add the broth. Reduce heat to medium-low, cover the pan, and let the mushrooms stew until they are tender and have some crispy edges. Stir occasionally to prevent any burning — about 10-15 minutes.
  • Remove the ginger slices and set the mushrooms aside. Wipe the pan down and proceed to the next step.

For the Scallops

  • Melt the butter over medium high in the same pan you used for the mushrooms. Add the sage leaves into the butter (these will flavor the butter and also crisp up really nicely for a delicious garnish).
  • Let the butter melt and sizzle for a few minutes until it browns slightly (Some vegan butters do not brown as well as others, but don't worry too much. I use Earth Balance in the US and Use what you've got — main thing is we want the butter sizzling and the pan really hot.)
  • Blot dry and season the scallops generously on both sides with salt & pepper.
  • Lay scallops in the pan and cook for 2-3 minutes on the first side, without disturbing or moving them. Then flip them over and cook for another 2 minutes (you should have a nice golden crust on the first side), basting them with the foaming butter as they cook.

To Assemble

  • Add about 1/4 cup of the purée onto the plate first. Then lay your scallops on top (3-4 per person depending on size). Frame the purée with the mushrooms and top with crispy sage leaf and more green onions!
Keyword brown butter, butternut squash, dairy free, oyster mushrooms, sage, scallops, seagan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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