Pumpkin salad with scallops

4 servings

45 minutes

Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.

Energy value per serving

• Calories: 199.9
• Proteins: 11.1g
• Fats: 8.7g
• Carbohydrates: 24.8g

Ingredients

• Arugula: 40 g
• Pumpkin: 320 g
• Fig: 100 g
• Persimmon: 240 g
• Scallops: 180 g
• Ginger: 80 g
• Freshly squeezed lemon juice: 20 ml
• Olive oil: 20 ml
• Pumpkin seeds: 20 g
• Salt: to taste

Cooking steps

1. Peel the pumpkin and cut it into large cubes.

   Required ingredients:

   • Pumpkin: 320 g

2. Wrap in foil, send to an oven preheated to 180 degrees for 30 minutes.

   Required ingredients:

   • Pumpkin: 320 g

3. Fry the scallops in olive oil for 2-3 minutes, turning constantly.

   Required ingredients:

   • Scallops: 180 g
   • Olive oil: 20 ml

4. Prepare the sauce. Blend the peeled ginger root, add lemon juice, olive oil, and blend again.

   Required ingredients:

   • Ginger: 80 g
   • Freshly squeezed lemon juice: 20 ml
   • Olive oil: 20 ml

5. Strain the mixture through a sieve. The sauce is ready.

6. Cut the figs and persimmons into quarters.

   Required ingredients:

   • Fig: 100 g
   • Persimmon: 240 g

7. Place the arugula in the center of the plate.

   Required ingredients:

   • Arugula: 40 g

8. Arrange roasted pumpkin, figs, persimmons, and scallops around the arugula.

   Required ingredients:

   • Pumpkin: 320 g
   • Fig: 100 g
   • Persimmon: 240 g
   • Scallops: 180 g

9. Dress with sauce.

   Required ingredients:

   • Freshly squeezed lemon juice: 20 ml
   • Olive oil: 20 ml

10. Garnish with pumpkin seeds. Serve.

    Required ingredients:

    • Pumpkin seeds: 20 g
    • Salt:  to taste