by Chef Dean Cambray

Serves 4

  • 16 scallops (large)
  • Salt and freshly ground pepper
  • 1 oz Unsalted butter
  • 1/2 Butternut pumpkin (2lb), quartered, seeds removed
  • Olive oil
  • Chilli flakes
  • 1 Radicchio di Treviso, leaves separated
  • 2/3 cup (loosely packed) watercress
  • 2 Endive, trimmed into leaves
  • Finely grated ricotta salata
  • lemon wedges to serve

Preheat oven to 400˚F. Place pumpkin in a roasting pan, drizzle with olive oil and season with salt, pepper and the chili flakes.

Roast until tender and golden (45min-1hr).

Season the scallops with a little salt. Lightly brush a frying pan with oil and and place over a low heat. Add the scallops, increase the heat and cook on the one side until nicely caramelized. Roll the scallops over, add the butter and baste for further 20 seconds, then remove.

Coarsely chop the warm pumpkin and place in a bowl.

Add radicchio, endive, watercress, squeeze lemon and a drizzle of olive oil, toss to combine.

To serve, portion the salad into shallow bowls, place on the roasted scallops and finish with the grated ricotta salata.