Seared Scallops with Butternut and Parsley Mash

Share the mash between two warmed plates and serve with the scallops, garnished with sprigs of chervil or lemon thyme.

Ingredients


  • 250 g scallops
  • 1 lime juice and zest (finely grated)
  • 1 tsp finely grated fresh ginger root
  • 350 g butternut squash (peeled, de-seeded and cut into chunks)
  • 55 g low fat soft cheese
  • freshly ground slack pepper
  • sprig of fresh lemon thyme or chervil, to garnish

Method

  1. Put the scallops into a shallow, non metallic bowl with the lime zest and juice, ginger and soy sauce. Stir well, then cover and marinate for 20 minutes.
  2. Meanwhile, bring a large saucepan of water to the boil.
  3. Then cook the butternut squash and potatoes for about 20 minutes, or until tender.
  4. Drain the potatoes well and mash thoroughly, then beat in the low fat soft cheese. Season with black pepper.
  5. Keep warm over a very low heat, stirring occasionally.
  6. Heat a griddle pan or non stick frying pan.
  7. Drain the scallops and add to the pan.
  8. Cook for about 1 minute on each side. Avoid overcooking them as they can quickly toughen.
  9. Share the mash between two warmed plates and serve with the scallops, garnished with sprigs of chervil or lemon thyme.




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