Seared Scallops on butternut apple cider puree with a fennel apple salad

With its refined mix of velvety softness and characterful flavors, this recipe by Robin Renken will surely please your guests. The butternut squash and the green apple render great service to the scallops, and it’s a sheer delight. For a perfect accord, enjoy this dish with a glass of Chablis Premier Cru Vau de Vey.