For the scallops
Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the evoo, until hot. Add the scallops to pan. Cook the scallops without moving them on one side for 2-3 minutes. Don't turn over until you have a golden brown crust.

Flip scallops and add butter and rosemary sprig and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.

Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata. Drizzle with vinaigrette and top with a shaving of Grana cheese.

For the butternut squash caponata
In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Cook until translucent.

Add garlic and butternut squash and cook until tender over medium high heat, about 5-7 minutes.

Deglaze with vinegar. Evaporate the liquid and add the sugar, raisins and capers. Allow to cool.

Sprinkle with chives and serve under scallops.