Scallops & Crispy Prosciutto over Fregola Sarda

Remove the spreadable butter from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Pick the sage leaves off the stems; roughly chop the leaves. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Roughly chop the parsley leaves and stems. In a bowl, combine the maple syrup, demi-glace, and vinegar. Season with salt and pepper.

Line a sheet pan with foil. Place the squash pieces, halved brussels sprouts, and chopped sage on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until cooked through. Transfer to a plate. Wipe out the pan.

To the same pan, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Stir in the plain butter until melted and combined. To the pot of cooked pasta, add the softened butter and roasted vegetables. Stir to combine; taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked scallops and finished sauce. Top with the crispy prosciutto. Garnish with the chopped parsley. Enjoy!