Warm pumpkin Salad with Scallops


45m
Preparation/cooking time: ca. 45m

Servings
For 4 servings


Nutritional Information

Contains 243 Kcal


Ingredients

  • 1 kg pumpkin (e.g. butternut), cut into 2-cm cubes
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • 0.25 tsp. spice mixture for Birnbrot (bread with dried pear filling)
  • 1.25 tsp. salt
  • a little pepper
  • 2 tbsp. white balsamic vinegar
  • oil to fry
  • 4 scallops without roe (MSC)
  • 2 slices pumpernickel bread (approx. 100 g), cut in half
  • 0.25 tsp. sea salt

View these products

Instructions

  • Mix the pumpkin and remaining ingredients with a little pepper on an oven tray lined with baking paper.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Drizzle over the balsamic.
  • Heat the oil in a non-stick frying pan. Reduce the heat, fry the scallops for approx. 2 mins. on each side over a medium heat. Serve with the pumpernickel.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home