Shellfish / Seafood: Warm pumpkin Salad with Scallops

Warm pumpkin Salad with Scallops

Ingredients

  • oil to fry
  • a little pepper
  • 2 tbsp. olive oil
  • 0.25 tsp. sea salt
  • 2 tbsp. maple syrup
  • 2 tbsp. white balsamic vinegar
  • 1.25 tsp. salt
  • 1 kg pumpkin (e.g. butternut), cut into 2-cm cubes
  • 0.25 tsp. spice mixture for Birnbrot (bread with dried pear filling)
  • 4 scallops without roe (MSC)
  • 2 slices pumpernickel bread (approx. 100 g), cut in half
Order the ingredients from COOP@home

Instructions

Mix the pumpkin and remaining ingredients with a little pepper on an oven tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Drizzle over the balsamic.

Heat the oil in a non-stick frying pan. Reduce the heat, fry the scallops for approx. 2 mins. on each side over a medium heat. Serve with the pumpernickel.

Details

  • Shellfish / Seafood
  • 45 mins Preparation/cooking time: ca. 45m
  • Servings For 4 servings
  • Nutrition 243 Kcal
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