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 Printable Version : A4 | Small Print
Scallops with Butternut Squash and a Coriander Lime dressing
serves 2
Ingredients
- 150g butternut squash, diced
- Any good oil (I like cold pressed rape seed)
- splash of light soy sauce
- ½ teaspoon sugar
- 8-10 tiger prawns
- 1 small spring onion, cut diagonally
- ½ segmented red grapefruit
- small handful picked coriander leaves
Dressing
- 1 clove of garlic
- small handful of fresh coriander, including stalks
- ½ lime, juiced
- half a chilli, deseeded
- 3 tbspns orange juice
- ½ tspn sugar
- pinch of salt
Method
- Coat the butternut squash in oil with a splash of soya sauce and sprinkling of sugar. Roast in a 190C oven for 10 minutes.
- Remove scallops from shells.
- Heat the wok and add a splash of oil. Once the oil starts to smoke throw in the scallops. Toss and add the soya sauce. Prawns should cook within 3-4 minutes. Empty sauce and prawns onto a plate and set aside.
- Assemble all the other salad ingredients into a bowl and prepare the dressing.
- For the dressing, place all the ingredients into a blender. Whiz and chill.
- When you are ready to serve, mix the prawns with their juices into the fruit and pour over the dressing.
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