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.
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
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.