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.

Enjoy!