Scallops: Heat a heavy bottomed pan with high heat. Season scallops with salt and pepper. Add oil to the hot pan. Add scallops (do not overload the pan, cook in multiple stages if you don’t have a large enough pan) leaving at least an inch of space between scallops. Let the scallops cook until the edges are becoming a deep brown. The scallops will freely release from the pan when properly seared, if it’s still sticking, then it needs more time. Turn the scallops over, reduce heat to low and add butter. Baste the scallops with the butter for 2 minutes. Remove from the pan onto a plate with paper towel to remove excess fat.
Butternut Squash Puree: Toss the butternut squash with olive oil, salt and pepper. Roast in oven at 400 degrees until soft and golden brown.Add squash to food processor and add butter and beat until light and fluffy. Taste and re-season with salt and pepper.Blend until smooth and slowly add cream until mixture is velvety smooth, and the thickness of mashed potato. Pomegranate Glaze: Add pomegranate juice, molasses, brown sugar and salt to a sauce pot. Heat over medium heat until the mixture reduces by half.
Parsley-Pistachio Gremolata: Add all gremolata ingredients to a small bowl and mix well.
Lemon Poppy Vinaigrette: Add lemon juice, honey, Dijon mustard and cider vinegar to blender. Blend for 45 seconds. Slowly add oil while blender is on. Add poppy seeds at the very end.
Spinach Salad: Mix all salad ingredients together.
To Plate the dish: Put hot puree on bottom of dish. Arrange spinach salad atop the puree. Place scallops around the spinach. Top each scallop with 1 teaspoon of gremolata. Drizzle plate with pomegranate glaze. Garnish with pomegranate seeds.
