object(WP_Post)#3880 (24) { ["ID"]=> int(45102) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-11-22 18:40:04" ["post_date_gmt"]=> string(19) "2017-11-22 17:40:04" ["post_content"]=> string(247) "What is better than a tasty soup to bring a bit of softness during winter days? Everybody knows the wintery pumpkin soup. Escal offers you this greedy version for this season with coconut milk and the raw peeled shrimps from Ecuador certified ASC." ["post_title"]=> string(24) "Pumpkin and shrimps soup" ["post_excerpt"]=> string(248) "What is better than a tasty soup to bring a bit of softness during winter days? Everybody knows the wintery pumpkin soup. Escal offers you this greedy version for this season with coconut milk and the raw peeled shrimps from Ecuador certified ASC. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(24) "pumpkin-and-shrimps-soup" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 11:48:52" ["post_modified_gmt"]=> string(19) "2019-04-26 09:48:52" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(65) "http://www.escal-seafood.de/recipe/soupe-de-potiron-lait-de-coco/" ["menu_order"]=> int(380) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Scallops with red kuri squash purée

Scallops with red kuri squash purée

Taste this delicious recipe elaborated by our chef during your holiday meals. As tasty as nice, let you be tempted by our scallops sided by a delicate red kuri squash purée.

Cooking Instructions: Ofen
Ready in 40 minutes
Difficulty
Easy

Ingredients 

For 4 persons 

20 pieces of scallops MSC

15g of Pistou

10cl of virgin olive oil

5cl of reduced balsamic vinegar

1 red kuri squash

1L of fresh cream

2 raw red beets

2 tablespoons of flour

Salt, Pepper

Cooking Instructions:

1. Preheat the oven to 200°C (th 6). Peel the beets, cut thinly thanks to a mandolin, flour them slightly and fry in boiling oil, drain and salt. Cut the red kuri squash in pieces, remove the seeds, salt and cook in the cream for 30 to 40 minutes.

2. Rinse and wipe the scallops without forgetting to remove the nerve. Season with salt and pepper. Brown the scallops with olive oil in a hot non-stick frying pan for 2 minutes each side, then set aside.

3. Drain the red kuri squash, place in the robot-cut, rectify the seasoning. Mix the olive oil and the vinegar with the Pistou, salt and pepper. Retake the scallops in the oven.

4. Dress the purée in the center of the plate, place a line of vinaigrette all around, prick the beets’ chips in the purée and finish with the scallops on the vinaigrette.