for 4 people

Pears

1 tbsp	olive oil
1 tsp	miso paste
½ tsp	salt
4	pears, cut into wedges

Quinoa

2 dl	water
¼ tsp	salt
100 g	quinoa

Scallops

1 tbsp	olive oil
12	scallops
½ tsp	salt

Sage

2 tbsp	olive oil
1 bunch	sage, leaves torn off

To serve

½ tbsp	miso paste
2 tbsp	olive oil
1	organic lemon, use grated zest and 1 tbsp of juice
2 tbsp	water
½ tbsp	honey
¼ tsp	salt
40 g	hazelnuts, roasted, coarsely chopped

How it's done

Pears

Whisk the oil, miso and salt in a bowl. Add the pears, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.

Quinoa

Bring the water to the boil in a pan, season with salt. Add the quinoa, cover and simmer over a low heat for approx. 15 mins. until just soft, allow to cool slightly.

Scallops

Heat the oil in a non-stick frying pan. Fry the scallops for approx. 2 mins. on each side, remove, season with salt.

Sage

Add 2 tbsp of oil to the same pan, add the sage, fry for approx. 3 mins. until crispy.

To serve

In a bowl, mix the miso with all the other ingredients up to and including the salt. Plate up the quinoa, pears and scallops, drizzle with the sauce, top with the hazelnuts and sage.

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