Pumpkin veloute with scallops

Creamy and spicy, this appetizer will be the perfect start to a crazy evening.

Ingrédients

• 250 g pumkin
• 0.5 onion
• 2.5 dl chicken broth
• 0.5 orange zest
• 1 pinch of sugar
• 0.5 dl of milk
• 35 g of butter
• Salt and pepper from the mill
• 2 pc scallops
• Lemon dressing and lemon zest
• Chives chopped
• Espelette piment
• 6 -8 pumpkin seeds
• Edible flowers

Préparation

1. Dice the pumpkin. In a saucepan, place 10 g of butter, 50 g of chopped onions and add salt. Simmer everything without coloring. Add the 250 g of pumpkin, the orange zest.
2. Pour 5dl of chicken broth, 1dl of milk, 1 pinch of sugar. Leave to simmer for 20 minutes.  Pour everything into the blender. Add 50 g of butter. Blend to obtain a smooth soup. Adjust seasoning. Serve immediately.
3. Cut the scallops in thin slices and marinate last minute with lemon dressing, chopped chives, zest and espelette piment.
4. Plate 2 ladles of hot soup into the plate and add the carpaccio of scallops on the top. Finish with some olive oil, pumpkin seeds and flowers.