• 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


  • 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.
  • Meanwhile, bring a large saucepan of water to the boil.
  • Then cook the butternut squash and potatoes for about 20 minutes, or until tender.
  • Drain the potatoes well and mash thoroughly, then beat in the low fat soft cheese. Season with black pepper.
  • Keep warm over a very low heat, stirring occasionally.
  • Heat a griddle pan or non stick frying pan.
  • Drain the scallops and add to the pan.
  • Cook for about 1 minute on each side. Avoid overcooking them as they can quickly toughen.
  • Share the mash between two warmed plates and serve with the scallops, garnished with sprigs of chervil or lemon thyme.