Pan Seared Scallops with Roast Pumpkin Salad

This delicious seafood recipe was recently sent to us by Healthy Mummy Community member Melanie Phillips.

Living in South Tasmania, Melanie enjoys lots of fresh seafood and loves coming up with seafood recipes.

Scallops are great seafood to include in your diet if you are trying to lose weight. They are full of protein and are low in calories, and are a good source of magnesium and potassium.

We have hundreds of delicious seafood recipes in the 28 Day Weight Loss Challenge, including more scallop recipes like Scallops with Green Beans & Noodles and Grilled Scallops with Mango Salsa – YUM!

Print Recipe
Pan Seared Scallops with Roast Pumpkin Salad
Course Main Meals
Prep Time 10
Cook Time 30
Servings
Ingredients
  • 300 grams butternut pumpkin
  • 120 grams baby spinach leaves
  • 10 cherry tomatoes
  • 200 grams shortcut bacon
  • 1 small red onion
  • 1 red chilli
  • 1 tbs extra virgin olive oil
  • 10 large scallops
  • Pepper to season
  • 1 Juiced Lime
Course Main Meals
Prep Time 10
Cook Time 30
Servings
Ingredients
  • 300 grams butternut pumpkin
  • 120 grams baby spinach leaves
  • 10 cherry tomatoes
  • 200 grams shortcut bacon
  • 1 small red onion
  • 1 red chilli
  • 1 tbs extra virgin olive oil
  • 10 large scallops
  • Pepper to season
  • 1 Juiced Lime
Instructions
  1. Heat the oven to 180 degrees.
  2. Cube the pumpkin, slice the onion into wedges and thinly slice the chilli. Arrange on a baking tray and toss with a little bit of the oil. Bake for the 30 minutes or until cooked to your liking. In the last 10 minutes of cooking add the cherry tomatoes to the tray
  3. Heat a frypan and cook the bacon slices. When cooked cut into cubes and set aside.
  4. Pat dry the scallops and drizzle with the remaining oil, add to pan and cook for 1 to 1-1/2 minutes on each salad. Season the scallops with pepper while searing.
  5. Place the spinach on a serving plate and drizzle with a squeeze of lime. Add bacon then the roast vegetable mixture and scallops. Drizzle the scallops with the remaining lime juice and serve.
Recipe Notes

376 cals per serve.

Kj: 1579, Protein: 40, Fibre: 4.7, Total Fat: 16, Carbs: 16
Sat Fat: 3.2, Total Sugar: 12, Free sugar: 0

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