Pumpkin veloute with scallops

Instructions

1. Step 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. Step 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. Step 3

   Cut the scallops in thin slices and marinate last minute with lemon dressing, chopped chives, zest and espelette piment.

4. Step 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.