Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them..
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Prep time
10 mins
Cooking Time
35 mins
Serves
6
Ingredients
- 800g to 1kg of MSC certified scallops (fresh or frozen)
- 1 bunch of French breakfast radishes (or any radish you like), about 12 pieces. Leaves removed, washed and kept aside
- 1 large butternut squash
- 1/4 cup pomegranate syrup (or substitute with honey)
- Olive oil
- Salt
- Pepper
- 1 tbsp lemon juice
- 2 tbsp butter
- I/4 cup pomegranate seeds
Method
- Thaw scallops overnight in the fridge on a covered plate lined with paper towel
- Preheat oven to 350˚F
- Peel butternut squash and cut into equal, bite sized pieces
- Remove and wash the leaves from radishes, save for later
- Heat a cast iron or other oven proof pan on medium high heat but not smoking. Toss the squash in a little olive oil and salt and sautée until you get a nice colour, approximately 10 minutes.
- Place in the oven and continue roasting till tender, approximately 25 minutes
- Heat another pan to medium, toss the radishes in a little olive oil and salt and sautée until some colour is achieved and radishes are just slightly soft, approximately 8 minutes.
- Deglaze the pan with the pomegranate syrup and continue tossing radishes until they are coated well and syrup is warm.
- Remove immediately from heat and let rest to the side.
- In another large pan, heat to medium and add butter until it becomes frothy.
- Sprinkle scallops with a little salt and place in foamed butter.
- Toss around pan until just cooked (approximately 3 minutes for smaller Bay scallops, 4-5 minutes if using larger ones).
- Pull off heat, put scallops on a plate and set aside.
- In a large stainless-steel bowl, toss the scallops, squash, radishes with the glaze and lemon juice. Season with salt and pepper to taste.
- Plate luxuriously family style on a platter or on individual plates, sprinkle with pomegranate seeds.
TIP: If your radish leaves don’t look so great, substitute with arugula or any other slightly firm leafy green you love (kale might be too tough, butter lettuce too soft).