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Scallops on the shell with a coulis shower
- November 2018
Ingredients – 4 servings
- 12 scallops
- 500g pumpkin
- 1 tbsp hazelnut oil
- 20g hazelnuts
- 15g butter
- Sage leaves
- Salt and pepper
- Pumpkin and Sage Crayon de Coulis
- Chilli Crayon de Coulis
Method
- Brown the scallops in a frying pan with the butter.
- Grate the pumpkin using a cheese grater and season with the hazelnut oil, salt and pepper.
- Roast the hazelnuts in the oven and then crush them.
Plating
- Arrange grated pumpkin, scallops and hazelnuts on each shell.
Decorate the plate with a shower of Pumpkin and Sage coulis and Chilli coulis, then add a few sage leaves.