Spicy Scallops with Pumpkin Puree

Course: Starter

Cuisine: Contemporary

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 275kcal

Author: Andrea Soranidis

Packed with nutrients and bold vibrant flavors, these Spicy Scallops with Pumpkin Puree make a great gluten-free starter, and are sure to steal the show at your next party dinner!

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Ingredients

8 large frozen scallops defrosted and pat dry
a pinch of yuzu powder optional
shimichi to taste
1 tablespoon butter
1 tablespoon extra virgin olive oil

For the pumpkin puree:

450 g pumpkin flesh cubed
¼ teaspoon ground ginger
sea salt and black pepper to taste

For the quinoa salad:

150 g quinoa I used a mix of white and red quinoa
1 tablespoon extra virgin olive oil
½ teaspoon yuzu powder or zest of ½ lime
a bunch of fresh basil and parsley leaves finely chopped

Instructions

Steam the pumpkin for 15 mins or until soft and tender. Season with salt, pepper and pinch of ginger to taste. Transfer in a food processor and blend until smooth. Set aside until ready to serve.
For the quinoa salad, simply cook the quinoa in a large pot of lightly salted boiling water for 9 mins. Drain in a sieve or fine colander and cool down.
Mix the quinoa with extra virgin olive oil, yuzu powder and basil & parsley. Season to taste.
In the meantime, prepare the scallops. Pat the scallops dry with kitchen paper and season with sea salt, yuzu and shimichi.
Heat a large skillet with olive oil and butter, then grill the scallops on each side for a minute on each side, or until they’re cooked through and crispy and golden. Remove from the pan and rest on a warm surface for 2 min.
Serve the scallops on a bed of pumpkin puree with the quinoa salad on the side.

Notes

If you have more time, you may roast the pumpkin instead of steaming for extra flavor. Simply arrange the pumpkin cubes on a tray, season with salt and pepper and a glug of olive oil, and cook until tender, about 30 mins.

Nutrition