SCALLOPS and PUMPKIN SOFTWARE
55 min.
6 pers.
Difficult
A delicious and refined starter for a winter meal to share with friends or family.
Ingredients
At Oliviers&Co
Olive oil & garlic
Daily olive oil
10cl of balsamic vinegar
Camargue salt
Pepper
At the market
Lemon juice
1 large pumpkin
1L of chicken stock
1 clove of garlic, peeled and crushed
6 scallops
Steps
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
Ideas for recipes
