Warm pumpkin Salad with Scallops

Preparation/cooking time: ca. 45m

For 4 servings

Nutritional Information

Contains 243 Kcal


  • 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

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  • 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.

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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.

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