Scallops with butternut squash, citrus and ginger – The Irish Times
irishtimes-irishtimes-prod.cdn.arcpublishing.com
This is a nice little ‘special occasion’ dinner to have up your sleeve
Keywords
- magazine
- mark-moriarty
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Cooking tools:
- Nonstick skillet
- Stove
- Refrigerator
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Microplane
- Spatula
- Plate
Ingredients
- 12 large scallops, roe removed
- ½ a small butternut squash
- 2tbs vegetable oil
- 100ml white wine
- 100m white wine vinegar
- 50ml cream
- 25g diced butter
- 80g rainbow chard
- 20g pickled ginger, thinly sliced
- 1tbs pickled ginger juice
- Zest of 1 lemon
- 40g butter
- Sea salt
- Mint leaves
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