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

1. Coat the butternut squash in oil with a splash of soya sauce and sprinkling of sugar. Roast in a 190C oven for 10 minutes.
2. Remove scallops from shells.
3. 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.
4. Assemble all the other salad ingredients into a bowl and prepare the dressing.
5. For the dressing, place all the ingredients into a blender.  Whiz and chill.
6. When you are ready to serve, mix the prawns with their juices into the fruit and pour over the dressing.