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5 min
Preparation
20 min
Cooking Time
4
Serves
2/5
Difficulty Level


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Scallops with Pumpkin Puree and Caramelized Onions

Ingredients

For the scallops
    • ½ kilo of large scallops (8-10 pieces) from Foodsaver
    • 1 tablespoon of olive oil from Foodsaver
    • Maldon  Salt & Pepper from Foodsaver
For the pumpkin puree
  • 2 cups of pumpkin flesh cut into thin slices
  • ½ cup fresh cream from Foodsaver
  • 2-3 tablespoons of olive oil from Foodsaver
  • Maldon  Salt & Pepper  from Foodsaver
For the caramelised onions
  • 2 Onions thinly sliced from Foodsaver
  • 2-3 tablespoons of olive oil from Foodsaver
  • 1 ½ tablespoon of brown sugar
  • 2 tablespoons Balsamic vinegar from Foodsaver
  • Maldon Salt from Foodsaver

Method

Place the olive oil, the salt and pepper in a frying pan on a high flame and quickly sauté the scallops until they form a reddish crust. When they are ready, place them on kitchen paper and place to one side.
Meanwhile, preheat the oven to 190 degrees and cook the pumpkin with olive oil in an oven tray. Bake for around 1 hour, turning the pumpkin slices over until they have softened completely.
Remove the pumpkin and let it cool before you puree it in a blender. Gradually mix the fresh cream manually and then add the salt and pepper.
In a separate frying pan fry the onions over a low heat, until they have softened. Add the sugar, vinegar and salt and mix. Continue cooking over a low heat and mix regularly, until the onions have caramelised.
Finally, serve your dish in a deep bowl with the pumpkin puree at the bottom, followed by the scallops and lastly, the caramelised onions.  

 
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