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The scallops will be served on a bed of pumpkin cream that is both sweet and creamy. They can also be served with fresh pasta or rice as a main course.
- Preparation time
- 20 min
- Cooking time
- 40 min
- Difficulty
- easy
- Serves
- 8 people
- Meal cost
- $$$
- Meal course
-
Starters
Hot Starters
Seafood & Shellfish
Dishes
- Posted by
- Posted on
- Friday December 8th, 2017
Ingredients
- Scallops
- 24
- pumpkin
- 1 kilogram
- potato
- 4
- onion
- 1
- single cream
- 10 centiliters
- saffron dose
- 1
- chicken stock
- 30 centiliters
- Mixed herbs bouquet (thym, bay...)
- 1
- chervil
- To make peeling easier, cut the pumpkin into large pieces.
- Also peel potatoes and onions.
- Cut all your vegetables in small pieces and put in a casserole with broth, saffron and mixed herbs.
- Cook for 30 minutes and then mix the drained vegetables after removing the mixed herbs.
- Stir in the cream and adjust the seasoning.
- Faire poêler les coquilles 5 à 10mn puis les poser sur un lit de crème de potiron et décorer de cerfeuil ciselé.
- Preparation time
- 20 min
- Cooking time
- 40 min
- Difficulty
- easy
- Serves
- 8 people
- Meal cost
- $$$
- Meal course
-
Starters
Hot Starters
Seafood & Shellfish
Dishes
- Posted by
- Posted on
- Friday December 8th, 2017
Ingredients
- Scallops
- 24 units
- pumpkin
- 1 kilogram
- potato
- 4 units
- onion
- 1 unit
- single cream
- 10 centiliters
- saffron dose
- 1 unit
- chicken stock
- 30 centiliters
- Mixed herbs bouquet (thym, bay...)
- 1 unit
- chervil
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