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–+ servings

Gordon Ramsay Pan-seared scallops With Butternut Squash Puree & Pomegranate-Quince Slaw

A sophisticated dish combining tender scallops with a sweet butternut squash purée and a vibrant pomegranate-quinces slaw.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 large butternut squash, halved and seeded
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, crushed
  • 2–4 sprigs fresh thyme or rosemary
  • to taste olive oil, flaky salt, and pepper
  • 2 tbsp quince paste
  • 1 tbsp apple cider vinegar
  • 1 tbsp hot water
  • 2 tbsp minced shallot
  • 2–3 tbsp olive oil
  • 2 cups shredded cabbage
  • ¼ cup pomegranate seeds
  • ¼ cup toasted chopped hazelnuts
  • a handful fresh mint, chopped
  • Zest of 1 lemon lemon zest
  • 8 large dry-packed sea scallops
  • 2 tsp olive oil
  • 3 tbsp butter

Method
 

  1. Roast squash at 425°F (220°C) with butter, herbs, and garlic. Scoop and blend until smooth. Season.
  2. Mix quince paste with hot water, vinegar, shallot, and olive oil for dressing. Toss slaw ingredients. Zest lemon over and dress lightly.
  3. Sear scallops in hot pan with oil. Flip after 2 mins, add butter, baste, and finish with lemon juice.
  4. Plate: Spread purée, add scallops, top with slaw, drizzle dressing. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSodium: 600mg

Notes

Ensure scallops are dry before searing for a perfect crust.

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