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Scallops with pumpkin & hay butter

Resto 136

Resto 136

aperitif

40

minus

Recipe for

4

person

persons

40

minutes

1 chestnut squash

1 butternut squash

12 scallops in the shell

Handful of hay

Base of beurre blanc sauce

Room

Butter

Herring caviar

2 shallots

Sushi vinegar

Roadmap

Creamy chestnut squash

Peel chestnut squash and cut into cubes.
Gently sauté with butter until nicely cooked.
Finely blend in a thermoblender or kitchen blender.
Add butter and cream until you have a nice cream.
Season with salt and pepper.

Butternut strands

Peel the butternut, and cut julienne of this (as fine as possible).

Hay butter gravy

Take the base for the beurre blanc sauce.
Light half of the hay on fire with a gas burner, and immediately extinguish in the beurre blanc, making sure the hay is not burned up. Let this infuse for a while. Strain the sauce.

Next

Cut shallot into fine brunoise. Let marinate for four hours in sushi vinegar.
Remove scallops from shell. Fry until golden brown on both sides in a hot pan with oil.

Dress everything in the plate as desired. Top with herring caviar, fresh herbs (such as east Indian cherry or dill, among others). Add a splash of olive oil to the plate.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

1 chestnut squash

1 butternut squash

12 scallops in the shell

Handful of hay

Base of beurre blanc sauce

Room

Butter

Herring caviar

2 shallots

Sushi vinegar

Fan of this recipe?

View more

Preparation

40

minus

Creamy chestnut squash

Peel chestnut squash and cut into cubes.
Gently sauté with butter until nicely cooked.
Finely blend in a thermoblender or kitchen blender.
Add butter and cream until you have a nice cream.
Season with salt and pepper.

Butternut strands

Peel the butternut, and cut julienne of this (as fine as possible).

Hay butter gravy

Take the base for the beurre blanc sauce.
Light half of the hay on fire with a gas burner, and immediately extinguish in the beurre blanc, making sure the hay is not burned up. Let this infuse for a while. Strain the sauce.

Next

Cut shallot into fine brunoise. Let marinate for four hours in sushi vinegar.
Remove scallops from shell. Fry until golden brown on both sides in a hot pan with oil.

Dress everything in the plate as desired. Top with herring caviar, fresh herbs (such as east Indian cherry or dill, among others). Add a splash of olive oil to the plate.

‍

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Saving this recipe for later?

Download

Watch the video

Creamy chestnut squash

Peel chestnut squash and cut into cubes.
Gently sauté with butter until nicely cooked.
Finely blend in a thermoblender or kitchen blender.
Add butter and cream until you have a nice cream.
Season with salt and pepper.

Butternut strands

Peel the butternut, and cut julienne of this (as fine as possible).

Hay butter gravy

Take the base for the beurre blanc sauce.
Light half of the hay on fire with a gas burner, and immediately extinguish in the beurre blanc, making sure the hay is not burned up. Let this infuse for a while. Strain the sauce.

Next

Cut shallot into fine brunoise. Let marinate for four hours in sushi vinegar.
Remove scallops from shell. Fry until golden brown on both sides in a hot pan with oil.

Dress everything in the plate as desired. Top with herring caviar, fresh herbs (such as east Indian cherry or dill, among others). Add a splash of olive oil to the plate.

‍

Recipe for

4

person

persons

40

minutes

1 chestnut squash

1 butternut squash

12 scallops in the shell

Handful of hay

Base of beurre blanc sauce

Room

Butter

Herring caviar

2 shallots

Sushi vinegar

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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