Ingredients – 4 servings
- 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.
- 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.