Pan Seared Scallops with Roast Pumpkin Salad
Servings Prep Time
2 10
Cook Time
30
Servings Prep Time
2 10
Cook Time
30
Ingredients
  • 300grams butternut pumpkin
  • 120grams baby spinach leaves
  • 10 cherry tomatoes
  • 200grams shortcut bacon
  • 1 small red onion
  • 1 red chilli
  • 1tbs extra virgin olive oil
  • 10 large scallops
  • Pepperto 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

Votes: 0
Rating: 0
You:
Rate this recipe!
0 from 0 Ratings
Print Recipe
Pan Seared Scallops with Roast Pumpkin Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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

What do you rate this recipe?
Votes: 0
Rating: 0
You:
Rate this recipe!