Saturday, March 2, 2013

Pumpkin cream

Pumpkin cream
4 scallops, median 750 g pumpkin, 1 leek, ½ orange, extra virgin olive oil, salt, black pepper, 4 tablespoons low-fat cream.
Clean the scallops and open them, heating them in a pan with a little water. Separate meat and coral, and reserve.
Peel the pumpkin and cut into pieces. Pour four tablespoons of oil in a pan and add the leek, washed and cut into pieces and salt. Saute over low heat for 15 minutes.
Add corals and add one liter of water. Cook over medium heat until the squash is tender. Grind in a blender and puree passes through a chinois to remove the strands.
Check back this puree in a saucepan and incorporates orange juice, the cream and black pepper. Heat over low heat. Do scallops medallions, seasoned with a little salt in the hot plate.
Distribute the cream of pumpkin into four individual cups and serves a grilled scallop made in each.

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