Curried Scallops on Pumpkin Polenta Cakes

Scallops are a great source of protein and are low in calories, making them a healthy choice for a delicious seafood dish.

This is gluten free, high protein and non vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Curried Scallops on Pumpkin Polenta Cakes

Cooking Method: Baking, Pan frying Cuisine: Fusion, International Courses: Dinner, Main Course, Seafood Recipe Keys: Gluten Free High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 16 ounce Scallops
• 1 cup Pumpkin puree
• 1 cup Polenta
• 2 teaspoon Curry powder
• 1 cup Coconut milk
• 2 clove Garlic
• 1 medium Onion
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the pumpkin puree, polenta, curry powder, coconut milk, minced garlic, diced onion, olive oil, salt, and black pepper.
3. Spread the mixture evenly onto a baking sheet and bake for 20 minutes, or until golden brown.
4. While the polenta cakes are baking, heat olive oil in a pan over medium heat.
5. Season the scallops with salt and pepper, then sear them in the hot pan for 2-3 minutes on each side, until they are cooked through and golden brown.
6. Serve the scallops on top of the pumpkin polenta cakes and garnish with fresh cilantro. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 40g14%

Sugars 5g

Protein 20g40%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.