Butternut cream scallops (Print Version)
# Ingredients:
01 -
1 butternut squash.
02 -
15 cl heavy cream.
03 -
2 small pinches of four-spice blend.
04 -
18 scallops.
05 -
Chopped hazelnuts.
06 -
Hazelnut oil.
07 -
30 g butter.
08 -
Salt.
09 -
Pepper.
10 -
1 chicken bouillon cube.
# Instructions:
01 -
Cut the butternut squash open, scoop out the seeds, peel the skin off, and dice it into chunks.
02 -
Put the bouillon cube into a pot of water, bring it to a low boil, and let the squash cook gently for 20 minutes. Add a bit of salt.
03 -
After it’s done cooking, blend the squash with the cream, four-spice, and some broth until smooth. Add a sprinkle of pepper.
04 -
Melt the butter in a pan, then sear the scallops for about 60 seconds per side, depending on their size. Season them however you like.
05 -
Spoon the butternut cream into plates, arrange 3 scallops on top of each plate, sprinkle on hazelnuts, drizzle a little hazelnut oil, add pepper, and serve straight away.
# Notes:
01 -
Serve right away so the scallops stay warm and the creamy soup is at its best temperature.