Pumpkin Salad with Scallops
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
This recipe was shared with us by Emily Johnson, owner of the café Daily Brew.
Ingredients
- Arugula - 1.4 oz
- Pumpkin - 11.3 oz
- Fig - 3.5 oz
- Persimmon - 8.5 oz
- Scallops - 6.3 oz
- Ginger - 2.8 oz
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 0 fl oz
- Pumpkin seed oil - 0.7 oz
- Salt - to taste
Step by Step guide
Step 1
Peel the pumpkin and cut it into large cubes.
Step 2
Wrap in foil and place in an oven preheated to 356°F for 30 minutes.
Step 3
Sauté the scallops in olive oil for 2–3 minutes, turning constantly.
Step 4
Prepare the sauce. Blend the peeled ginger root, add lemon juice, olive oil, and blend again.
Step 5
Strain the blended mixture through a sieve. The sauce is ready.
Step 6
Cut the figs and persimmons into quarters.
Step 7
Place the arugula in the center of the plate.
Step 8
Arrange the roasted pumpkin, figs, persimmons, and scallops around the arugula.
Step 9
Drizzle with the sauce.
Step 10
Garnish with pumpkin seeds. Serve.
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