Seared scallops with butternut mash
250 g, king scallops
½ medium, finely grated zest and juice
1 teaspoons, finely grated fresh root
350 g, peeled, deseeded and cut into chunks
350 g, peeled and cut into chunks
Medium fat soft cheese
⅛ teaspoons, freshly ground
1 sprig(s), (lemon) or chervil, to garnish
- Put the scallops into a shallow, non-metallic bowl with the lime zest, lime juice, ginger and soy sauce. Stir well, cover and marinate for 20 minutes.
- Meanwhile, cook the butternut squash and potatoes in lightly salted boiling water for about 20 minutes, until tender. Drain well, 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 char-grill pan or non-stick frying pan. Add the drained scallops and cook for about 2 minutes on each side. Avoid overcooking them or else they will toughen.
- Share the mash between 2 warmed plates and serve with the scallops, garnished with sprigs of chervil or lemon thyme. Chef’s Tip: For an extra-creamy pureed texture, use a hand-held blender to mash the butternut squash and potatoes into a puree.