PUMPKIN VELOUTÉ WITH SCALLOPS
It's fall ! The trees are adorned with shimmering colors, the temperatures are cooler and the desire for a comforting dish is felt. Let's take advantage of the treasures that the season offers us with this beautiful recipe for pumpkin soup with scallops from our partner, the fish shop Sea side.
- 1 kg Pumpkin
- 1 onion
- 3 garlic cloves
- 1 C. ground cumin
- 20g Butter
- 3 tbsp. tablespoons Whole cream
- 2 tbsp. tablespoons Oil
- A few sprigs of chervil
- 1 L Vegetable broth (2 cubes)
- 4 Scallops without coral
- 20g salted butter
- Sea salt
Wash the pumpkin and cut it into pieces. Peel and chop the onions and garlic.
In a large casserole, sweat the onions with the garlic in the butter and oil mixture. When they are transparent, add the cumin, raise the heat a little and brown for 1 min. Pour the pieces of pumpkin and the broth into the casserole dish and simmer over low heat for half an hour. Blend the soup.
At the last moment, add the fresh cream, heat through.
Quickly fry the scallops in the salted butter. Season.
For individual service, use mini casseroles, place a scallop in the bottom, cover with the velouté. Sprinkle with fleur de sel and pepper, garnish with chopped chervil.