Tofu-style pumpkin seaweed salad and hazelnut-flavoured scallops

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...


    • 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

    Frozen vegetable purées


    • 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.


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