Pumpkin salad with scallops
4 servings
45 minutes
Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.
Calories199.9kcal
Proteins11.1grams
Fats8.7grams
Carbohydrates24.8grams
Rocket (arugula)
40
g
Pumpkin
320
g
Fig
100
g
Persimmon
240
g
Scallops
180
g
Ginger
80
g
Olive oil
20
ml
Pumpkin seeds
20
g
Salt
to taste
1
Peel the pumpkin and cut it into large cubes.
- Pumpkin: 320 g
2
Wrap in foil, send to an oven preheated to 180 degrees for 30 minutes.
- Pumpkin: 320 g
3
Fry the scallops in olive oil for 2-3 minutes, turning constantly.
- Scallops: 180 g
- Olive oil: 20 ml
4
Prepare the sauce. Blend the peeled ginger root, add lemon juice, olive oil, and blend again.
- 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.
- Fig: 100 g
- Persimmon: 240 g
7
Place the arugula in the center of the plate.
- Rocket (arugula): 40 g
8
Arrange roasted pumpkin, figs, persimmons, and scallops around the arugula.
- Pumpkin: 320 g
- Fig: 100 g
- Persimmon: 240 g
- Scallops: 180 g
9
Dress with sauce.
- Freshly squeezed lemon juice: 20 ml
- Olive oil: 20 ml
10
Garnish with pumpkin seeds. Serve.
- Pumpkin seeds: 20 g
- Salt: to taste
