Seared Scallops with Pumpkin Puree

We never plan very far ahead when it comes to holiday meals, so it’s kind of funny that we’re here writing about preparing for Christmas. There is this particular dish that we like to make for dinner for the festive season. When the months turn cooler, we start craving heartier foods, but with this dish, you get a feel of the end of summer and the beginning of fall all in one which is – Seared scallops with quinoa, apple salad and pumpkin puree. It’s a great combination with the perfect lightness plus hearty feels all around! This is a meal that is seriously impressive in both taste and appearance and has the added bonus of being surprisingly simple.

This dish has a total of 3 sections to be made; searing of scallops, pumpkin puree and apple salad in order to make this dish a whole. However, we promise that every section of this dish is simple and quick to make.

Scallops with Pumpkin Puree

Ingredients

For the butternut squash puree

1 butternut pumpkin (about 1kg)

2 teaspoons olive oil

Salt

1 tablespoon butter

Garam masala

For the quinoa salad

1 1/2 cups quinoa

3 apples

3 tablespoons chopped fresh parsley

1 tablespoon lemon juice

Salt

2 tablespoons olive oil

For the seared scallops

1 kg scallops

6 tablespoons unsalted butter

2 tablespoons olive oil

Salt

Black pepper

Methods

Preheat the oven to 190C. Line a baking pan with aluminium foil.

Trim both ends of the butternut pumpkin and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves cut-side down on the baking tray and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.

While the butternut pumpkin is cooking, prepare the quinoa. Place the quinoa and 3 cups water in a pot and bring to a boil. Once it reaches a boil, reduce heat to medium-low. Simmer until all the water has been absorbed, approximately 15 minutes. Remove from heat, open the lid, and let cool.

Transfer the flesh of the butternut pumpkin to a blender (or you can put it in a bowl and use a stick blender), along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.

Transfer the quinoa into a bowl, along with chopped apple and parsley.

In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.

Pat dry the scallops with a paper towel. Season with salt and pepper.

In a large skillet, heat the olive oil and butter on high heat. Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until they have browned on one side. Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.

To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple of spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.