Pumpkin Salad with Scallops
Salads • European
Description
This recipe was shared with us by Emily Johnson, owner of the café Daily Brew.
Ingredients
- Arugula 0 oz
- Pumpkin 10 oz
- Fig 5 oz
- Persimmon 10 oz
- Scallops 5 oz
- Ginger 5 oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Pumpkin seed oil 0 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 355°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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