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Seared Scallops with Butternut Squash Purée and Sautéed Spinach
Seared Scallops with Butternut Squash Purée and Sautéed Spinach

Seared Scallops with Butternut Squash Purée and Sautéed Spinach
A delicate dish featuring seared scallops, creamy butternut squash purée, and fresh sautéed spinach.
Seared Scallops with Butternut Squash Purée and Sautéed Spinach
Ingredients:
1
Servings
  • 200
    g
     scallop
  • 300
    g
     butternut squash
  • 150
    g
     spinach
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 40 minutes
Seared Scallops with Butternut Squash Purée and Sautéed Spinach
Instructions:
  1. Peel and cube the butternut squash. Boil in salted water until tender, about 15 minutes.
  2. Drain the squash and blend until smooth. Season with salt and pepper.
  3. Heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
  4. Add spinach to the pan and cook until wilted. Season with salt and pepper.
  5. Pat scallops dry with paper towels. Season with salt and pepper.
  6. Heat remaining olive oil in a separate pan over high heat. Sear scallops for 2-3 minutes on each side until golden brown.
  7. Serve scallops on a bed of butternut squash purée with sautéed spinach on the side.
  8. Squeeze fresh lemon juice over the dish before serving.
Nutrition Per Serving 670 g Per 100g
Energy 302 kcal 45 kcal
Protein 36 g 5.4 g
Fibre 7 g 1.0 g
Salt 2 g 0.3 g
Sugar 8 g 1.2 g
Carbohydrates 30 g 4.5 g
Fat 14 g 2.1 g
  • 200
    g
     scallop
  • 300
    g
     butternut squash
  • 150
    g
     spinach
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Peel and cube the butternut squash. Boil in salted water until tender, about 15 minutes.

Drain the squash and blend until smooth. Season with salt and pepper.

Heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.

Add spinach to the pan and cook until wilted. Season with salt and pepper.

Pat scallops dry with paper towels. Season with salt and pepper.

Heat remaining olive oil in a separate pan over high heat. Sear scallops for 2-3 minutes on each side until golden brown.

Serve scallops on a bed of butternut squash purée with sautéed spinach on the side.

Squeeze fresh lemon juice over the dish before serving.

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