Butternut and Scallops (Print Version)
# Ingredients:
01 -
18 scallops.
02 -
1 butternut squash.
03 -
2 pinches of four-spice blend.
04 -
15 cl heavy cream.
05 -
Crushed hazelnuts.
06 -
Salt.
07 -
A cube of chicken broth.
08 -
Hazelnut oil.
09 -
30 g butter.
10 -
Pepper.
# Instructions:
01 -
Slice the butternut squash open, scoop out the seeds, peel it, and chop it into cubes.
02 -
Put the squash in a pot of water with the stock cube. Let it simmer for about 20 minutes, then throw in some salt.
03 -
Blend the cooked squash with the cream, some four-spice, and enough broth to get it smooth. Sprinkle in some pepper.
04 -
Heat up the butter in a pan. Quickly sear the scallops on both sides for about a minute each, depending on their size. Add some seasoning to finish.
05 -
Spoon the butternut puree into each plate. Lay 3 scallops on top, throw on some crushed hazelnuts, and drizzle a bit of hazelnut oil. Add a shake of pepper and serve right away.
# Notes:
01 -
Eat right away to enjoy the scallops warm and the butternut puree at its best.