Butternut squash puree, seasoned with saffron, works as a sauce in this dish, nicely complementing the curry on the scallops. You may have extra sauce; store in an airtight container in the fridge. Fresh mint adds a bright note.
This appetizer is always in high demand at The Portsmouth Brewery, a comforting dish any time of year. “Make sure you have plenty of crusty bread and cold beer to go along with them,” says Chef Todd Sweet.