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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

CaloriesProteinsFatsCarbohydrates

199.9

kcal

11.1g

grams

8.7g

grams

24.8g

grams

Ingredients

4servings

Rocket (arugula)

40

g

320

g

100

g

240

g

180

g

80

g

Freshly squeezed lemon juice

20

ml

20

ml

20

g

to taste

Cooking steps

1
Peel the pumpkin and cut it into large cubes.
Required ingredients:
1. Pumpkin: 320 g

2
Wrap in foil, send to an oven preheated to 180 degrees for 30 minutes.
Required ingredients:
1. Pumpkin: 320 g

3
Fry the scallops in olive oil for 2-3 minutes, turning constantly.
Required ingredients:
1. Scallops: 180 g
2. Olive oil: 20 ml

4
Prepare the sauce. Blend the peeled ginger root, add lemon juice, olive oil, and blend again.
Required ingredients:
1. Ginger: 80 g
2. Freshly squeezed lemon juice: 20 ml
3. 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:
1. Fig: 100 g
2. Persimmon: 240 g

7
Place the arugula in the center of the plate.
Required ingredients:
1. Rocket (arugula): 40 g

8
Arrange roasted pumpkin, figs, persimmons, and scallops around the arugula.
Required ingredients:
1. Pumpkin: 320 g
2. Fig: 100 g
3. Persimmon: 240 g
4. Scallops: 180 g

9
Dress with sauce.
Required ingredients:
1. Freshly squeezed lemon juice: 20 ml
2. Olive oil: 20 ml

10
Garnish with pumpkin seeds. Serve.
Required ingredients:
1. Pumpkin seeds: 20 g
2. Salt: to taste

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