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1
Make the Garnish: Preheat the oven to 175 degrees F.
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2
Arrange the prosciutto on a parchment-paper-lined baking sheet and bake until dried and crispy, about 3 hours.
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3
Set aside.
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4
(The prosciutto can be made up to 2 days in advance, and kept covered in an air-tight container.)
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5
When the prosciutto is done, combine the squash, water, 1 teaspoon butter, salt, and sugar in a large skillet over medium-high heat.
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6
Cook, stirring occasionally, until the liquid has evaporated and the squash is tender and glazed.
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7
Make the Nage: Combine all the ingredients, except the water, in a pot and bring to a boil.
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8
Lower the heat and simmer for 45 minutes.
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9
Strain, discard the solids, and return to the pot.
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10
Boil until reduced to 3 cups.
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11
Set aside.
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12
(The nage can be made up to 3 days in advance and refrigerated, covered.)
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13
Make the Scallops and Orange Vapor: Using a vegetable peeler, peel the rind off the oranges and set aside.
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14
Reserve orange segments for another use.
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15
Preheat a large skillet over high heat.
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16
Season the scallops with salt and pepper, to taste.
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17
Add the oil and heat.
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18
Add the scallops and cook, turning once, until seared and just cooked through, about 3 minutes per side.
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19
Meanwhile, heat the nage in a saucepan over medium heat.
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20
While blending with an immersion blender, add the butter to the nage, little by little, to make frothy.
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21
Heat the remaining 1 teaspoon butter in a medium skillet over medium heat.
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22
Add the glazed butternut squash and reheat.
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23
Bring a teapot of water to a boil.
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24
Divide the glazed butternut squash among the center of 8 small bowls, and top each with a scallop.
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25
Spoon some of the frothy nage over each scallop and top each with piece of the crispy prosciutto.
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26
Place each bowl inside a heated larger bowl and surround with the orange rind.
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27
Place the bowls in front of your eagerly awaiting guest.
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28
Pour the water from the teapot over the orange rind to create orange vapor.
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29
Inhale the vapor while you eat.
