Pumpkin veloute with scallops
Creamy and spicy, this appetizer will be the perfect start to a crazy evening.
- 250g pumkin
- 2 ½dl chicken broth
- ½orange zest
- 1pinch of sugar
- ½dl of milk
- 35g of butter
- Salt and pepper from the mill
- 2pc scallops
- Lemon dressing and lemon zest
- Chives chopped
- Espelette piment
- 6-8 pumpkin seeds
- Edible flowers
Step 1Dice 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.
Step 2Pour 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.
Step 3Cut the scallops in thin slices and marinate last minute with lemon dressing, chopped chives, zest and espelette piment.
Step 4Plate 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.