Seared Scallops with Butternut Squash & Sweet Apple Slaw

Ingredients

• ½ (10-oz.) pkg. frozen diced butternut squash
• 1 Sweet Apple Slaw recipe
• ½ medium DOLE® Fuji Apple, cored and thinly sliced
• 12 fresh dry or frozen large sea scallops, thawed if necessary, patted dry
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 DOLE® Green Onion, thinly sliced

Directions

1. Prepare squash as package directs; cool.
2. Toss slaw, apple and squash in a large bowl. Makes about 4½ cups.
3. Sprinkle scallops with salt and pepper. Heat oil over medium-high heat, in large nonstick skillet, until very hot but not smoking; add scallops and cook 5 minutes or until golden brown, turning once. Serve scallops over slaw mixture sprinkled with onion.