Serves 4
400g butter nut squash
500ml chicken stock
200g butter, cut into 1cm cube
10g salt
2g pepper
FOR THE PINE NUT SALSA
3 sage leaves, thinly cut
15ml extra virgin olive oil
100g pine nuts, toasted
25g parmesan, grated fine
6g salt
8 pcs scallops, large, fresh and cleaned
15ml vegetable oil
Chervil, picked into leaves
50g butter
½ lemon
Salt and pepper
Peel and deseed the squash, then cut into 2cm cubes. Place on a roasting tray with the chicken stock and cover with aluminum foil and in the oven for 30 mins at 180C. Once pumpkin is soft, remove from stock and keep stock aside. Blend the pumpkin in a food processor on high, adding some of the chicken stock to make it smooth. While blending, slowly add the butter piece-by-piece until finished. Season with salt and pepper and pass through a fine strainer to remove all rough pieces.
To make the salsa, combine all ingredients and check for seasoning.
In a hot pan, add some vegetable oil. Season the scallops, and cook on high until they start to caramelise. Turn over and continue cooking for 30 secs, add butter and juice of lemon and with a spoon, baste the scallop, remove from heat.
To serve, place the heated pumpkin puree on a plate. Place the pine nut salsa on the pumpkin puree, and a bit on each scallop. Serve with salad.