Tofu-style pumpkin seaweed salad and hazelnut-flavoured scallopsSavoury recipe
- Frozen vegetable purée 100% : Pumpkin - 500 g
- Onion - 120 g
- Chicken broth - 300 g
- Gelatin - 5 feuilles
- Single cream 35 % - 200 g
- Salt and pepper - QS
- Olive oil - 30 g
Peelonion, chop and sweat with olive oil.
Add the pumpkin puree and moisten with poultry broth.
Cook on low heat for + or – 30 minutes, mixing while hot. Season with salt, pepper,sieve then gelatinize depending on broth consistency. Blend in the boiling cream.
Pour into small cream pots, filling about ¾. Let chill overnight in the refrigerator.
In this step
- Scallops - QS
- Crushed grilled hazelnuts - QS
- Hazelnut oil - QS
- Wakame (seaweed) - 180 g
Slicethe scallops in 3 or 4 very fine slices.
Ontop, trickle some hazelnut oil, season and sprinkle some crushed grilledhazelnuts.
Ineach small pumpkin-filled cream pot, place a coffee spoon mount of Wakame (canbe found in most Asian supermarkets) then a slice of hazelnut-flavouredscallop.