Shichimi scallops

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Ingredients – serves 4

I prepared the purée using a turban squash a friend had gifted me from his allotment. I made it the day before the meal. You will have plenty left, which can be frozen or eaten later.
Turban squash is not easy to break into. I used a large, sharp knife and cut straight through the middle, going through the stem. I scooped out the seeds with a spoon, then cut the squash into smaller chunks. Once reduced to manageable pieces, it was much easier to remove the skin.
Place the squash on a baking tray, drizzle generously with extra virgin olive oil, season with salt and pepper, and roast at 180°C for about 30 minutes. Check occasionally with a fork: the squash is ready when it yields easily.
Let the roasted squash cool slightly, then blend until smooth using a Nutribullet or similar blender. Add a little water if needed to loosen the texture. If making ahead, store in the fridge until needed.

Prepare everything in advance: finely grate the zest of one lime, cut the bacon slice into thin strips (across the width), and slice the chives into small rings.
Have some paper towel ready.
Spoon some of the purée into a microwave-safe bowl.
Heat a frying pan large enough to comfortably fit all 8 scallops.
Fry the bacon strips until crisp. At the same time, warm the purée in the microwave until hot.
Remove the bacon from the pan and place it on the paper towel to drain.
In the same pan, using the bacon fat, fry the scallops for about 2 minutes per side. Turn them only once.
While the scallops cook, spoon the hot purée onto the four serving plates, spreading it into a generous base.
Place two scallops on each plate. Sprinkle with lime zest and chives, scatter over the bacon strips, and finish with black pepper and shichimi.
Serve immediately.

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