Pan-fried Scallops with Butternut Squash Two Ways

Ingredients

• 6 large scallops , prepared and halved horizontally
• 2 tbsp olive oil
• 50g butter
• bottom half of 1 small butternut squash , peeled, deseeded and cut into small chunks (save the top half for the dressing)
• 75ml fresh chicken stock
• 1 tsp finely grated parmesan
• top half of 1 butternut squash , peeled
• 2 tbsp olive oil
• 150g piece streaky bacon , cut into small pieces, or pre-cut lardons
• 1 small red onion , finely chopped
• 1 tbsp small capers
• 1 tbsp sherry vinegar
• 2 tbsp finely chopped chives

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Shrimp	100g cooked	99
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Wine	2 tbsp cooking wine (30ml)	25
Vinegar	1 tbsp (15ml) distilled	3
Capers	1 tbsp (9g) drained	2
Chives	1 tbsp (3g)	1
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.