Sweet, tender scallops meet a bold chili glaze in this vibrant dish, perfectly balanced by a smooth, creamy purée that adds just the right touch of comfort.
Ingredients
Scallops
- 8 scallops
- Pinch of lime juice
- Chilli powder, to taste
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
Pumpkin Purée
- 450g pumpkin flesh, cubed
- ¼ tsp ground ginger
- Sea salt and black pepper, to taste
Quinoa Salad
- 150g quinoa (white and red mix, if available)
- 1 tbsp extra virgin olive oil
- ½ tsp yuzu powder (or zest of ½ lime)
- Bunch of fresh basil and parsley leaves, finely chopped
Method
1. Steam pumpkin for 15 minutes, or until soft and tender. Season with salt, pepper, and ginger to taste. Transfer to a food processor and blend until smooth. Set aside.
2. Cook quinoa in a pot of lightly salted boiling water for 9 minutes. Drain in a sieve or fine colander, then let cool. Mix with olive oil, yuzu powder (or lime zest), basil, and parsley. Season to taste.
3. Pat scallops dry with kitchen paper. Season with sea salt, lime juice, and chilli powder. Heat a large skillet with olive oil and butter. Grill scallops for 1 minute on each side, until golden and just cooked through. Remove from the pan and rest on a warm surface for 2 minutes.
4. Place scallops on a bed of pumpkin purée. Serve with quinoa salad on the side.