Ingredients:
10 people:
40 fresh scallops
10 limes
salt and pepper
1 large hokaido pumpkin
1 red chilli
5-10 g fresh ginger
100 g butter
olive oil
¼ kg sugar, ¼ l. apple vinegar, 5 star anise, 1 vanilla pod
100 g pumpkin seeds
100 g sunflower seeds
100 g coarsely chopped hazelnuts
1 pt. watercress
Procedure:
Cut 30 scallops into 2-3 slices and marinate for 2 hours with salt and sugar and the zest and juice of 7 limes. The remaining scallops (10 pieces), used for the tatar, are diced and seasoned with the zest and juice of 3 limes, salt and pepper and the pickled pumpkins.
Peel the pumpkin and remove the seeds. Cut ¼ into VERY fine cubes and puree them by boiling them in sugar, vinegar, star anise and vanilla until tender (remember there must be some bite).
Cook the rest of the pumpkin in a little salted water with butter until tender, steam until dry and then blend with the chilli and ginger in a food processor, adding the oil little by little until the puree is fine, soft and smooth. Season to taste with salt and pepper and a little chilli/ginger if desired.
Toast the seeds and nuts in a dry frying pan, add a small knob of butter when they have browned and sprinkle with a little salt.
Arrange the marinated scallops on plates, place the tartare nicely on top and put the puree next to it. Sprinkle with the toasted seeds and garnish with watercress.
Ingredients
Directions
Cut 30 scallops into 2-3 slices and marinate for 2 hours with salt and sugar and the zest and juice of 7 limes. The remaining scallops (10 pieces), used for the tatar, are diced and seasoned with the zest and juice of 3 limes, salt and pepper and the pickled pumpkins.
Peel the pumpkin and remove the seeds. Cut ¼ into VERY fine cubes and puree them by boiling them in sugar, vinegar, star anise and vanilla until tender (remember there must be some bite).
Cook the rest of the pumpkin in a little salted water with butter until tender, steam until dry and then blend with the chilli and ginger in a food processor, adding the oil little by little until the puree is fine, soft and smooth. Season to taste with salt and pepper and a little chilli/ginger if desired.
Toast the seeds and nuts in a dry frying pan, add a small knob of butter when they have browned and sprinkle with a little salt.
Arrange the marinated scallops on plates, place the tartare nicely on top and put the puree next to it. Sprinkle with the toasted seeds and garnish with watercress.
