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55 min. 6 pers. Difficult

A delicious and refined starter for a winter meal to share with friends or family.


At Oliviers&Co

Olive oil & garlic

Daily olive oil

10cl of balsamic vinegar

Camargue salt


At the market

Lemon juice

1 large pumpkin

1L of chicken stock

1 clove of garlic, peeled and crushed

6 scallops


Wash, cut and core the pumpkin with its skin.

Heat the chicken stock and add the pumpkin, garlic, salt and cook for 40 minutes.

5 minutes before the end of cooking, heat 2 tbsp. olive oil & garlic. Brown the scallops for 2 minutes on each side.

Blend the pumpkin and cooking liquid using a hand blender until you obtain a velvety texture.

Reduce the balsamic vinegar for 1 minute in a small saucepan.

Divide the velouté into four bowls.

Cut the scallops into quarters and place them on the soup.

Season with salt and pepper. Finish with a few drops of balsamic and a drizzle of olive oil.

Oliviers & Co
Genève & Lausanne

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