What You’ll Need
from Oliviers&Co
About This Recipe
A delicious and fine starter to a winter meal shared with friends or family.
Ingredients
At Oliviers&Co
Garlic Olive Oil
Everyday Olive Oil
3.5fl oz Balsamic Vinegar
At the market
Lemon juice
1 large pumpkin
34fl oz poultry broth
1 garlic clove, peeled and crushed
6 scallops
Salt from Camargue
Pepper
Directions
Wash, cut and seed the pumpkin with its skin.
Heat the poultry broth and add pumpkin, the garlic, salt and leave to cook for 40 minutes.
5 minutes before the end of cooking, heat 2 tbsp of garlic olive oil. Brown the scallops 2 minutes on each side.
Mix the pumpkin and the cooking liquid with a hand blender until a velvety texture.
Reduce the balsamic vinegar for 1 minute in a small saucepan.
Divide the velouté into four bowls.
Cut the scallops into quarters and place them on top of velouté.
Season with salt & pepper. Finish with a few drops of vinegar and a drizzle of olive oil.