Seared scallops with roast pumpkin and sage spinach

Ingredients

For 1 serving

• Scallops180 g
• Pumpkin250 g
• Spinach120 g
• Fresh sage3 g
• Whole wheat bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: September – December

Method

1. Heat the fan oven to 210 °C. Peel the squash, remove the seeds and cut it into cubes of about 2 cm; toss it on a lined baking tray with half the oil and salt.
2. Roast the squash for 25 minutes, stirring halfway, until soft and caramelised at the edges.
3. Meanwhile rinse the scallops, remove the small tough side muscle and pat them very dry with kitchen paper: if they are damp they won't form a crust.
4. In the last few minutes wash the spinach and sauté it in a pan with a drizzle of oil and the sage leaves over medium heat for 3–4 minutes, until wilted; salt it and keep warm.
5. Heat the remaining oil in a frying pan over high heat until very hot, add the scallops and sear for 90 seconds per side without moving them, until they have a golden crust and are still soft in the centre; season with salt and black pepper.
6. Meanwhile toast the sliced wholemeal bread for 2–3 minutes, until crisp, and serve the scallops with the squash, spinach and bread.