Scallops on the shell with a coulis shower

  • November 2018

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.