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Martial Berthuit's baked scallops with cream of pumpkin, shavings of chestnut and parmesan and milk cappucino
To serve 4
16 scallops
300 g pumpkin
30 g chestnuts
50 g butter
10 cl fresh cream
50 g parmesan
30 cl whole milk
Salt and pepper
Cream of pumpkin:
Boil 300 g of pumpkin in salted water for 20 min. Drain and press to remove excess water. Blend in the food processor and add 20 g butter and 10 cl fresh cream. Keep warm. Shave the chestnuts and parmesan.
The scallops:
To cook the scallops, warm 20 g butter in a frying pan and fry for 1 or 2 min on each side. Add salt and pepper.
Milk cappucino:
Heat 30 cl whole milk and beat till frothy.
Serving in soup dishes:
Warm 4 soup dishes, place 4 scallops in each, pour the pumpkin cream in the centre, then sprinkle with the chestnut and parmesan shavings.
Lastly, add the cappucino of frothy milk to the centre.
Martial Berthuit
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