Scallops with pumpkin

Pumpkin broth, pumpkin puree and marinated pumpkin

Ingredients · Servings 4

1 quartered, deseeded Hokkaido pumpkin, part of it cut into paper-thin slices (400–500 g of pumpkin flesh should remain)
Salt
2 tbsp rice vinegar
2 tbsp mild olive oil
2 peeled shallots, cut into fine strips
halved 1/2 stalk of lemongrass
1 tsp Turmeric
1 EL mildes Currypulver
1 tbsp brown sugar
a little white wine
300 ml Stage
100 ml orange juice
300 ml veal or vegetable stock
3 kaffir lime leaves
freshly ground black pepper
Juice and grated zest of one organic lime
ice water
Cookie cutters with a diameter of 5-6 cm
8 fresh, shucked scallops without coral (60 g each)
2 tbsp olive oil
1. Butter
Salt
freshly ground black pepper
1 Apfel (Granny Smith)
a little cold butter
a little pumpkin seed oil
fine bread croutons
Shoots and flowers depending on availability

Method · 1 h

Using a round cutter, cut 12 slices from the pumpkin slices, blanch them in boiling salted water for about 15 seconds, and then plunge them into ice water. Drain well, marinate with rice vinegar and salt, and set aside.
Chop all the remaining parts of the pumpkin into small pieces. Heat the olive oil in a pot, sauté the shallots until translucent, add the pumpkin and sauté gently over medium heat. Add the lemongrass, then the turmeric and curry powder and sauté briefly. Add the brown sugar and deglaze with white wine.
Once the white wine has evaporated, add the cream, orange juice, and stock. Simmer gently over medium heat for 20 minutes. Then remove the lemongrass, scoop out the softened pumpkin flesh, and purée it finely in a blender. Season to taste and set aside.
Bring the remaining stock to a boil again with the juice and zest of the lime and the kaffir lime leaves. Season with pepper and strain through a fine sieve to make the sauce.
Heat the olive oil in a pan and sear the scallops for about 30 seconds on each side.
Immediately reduce the heat, add the butter, and continuously baste the scallops with the cooking fat in the pan. Transfer the scallops to a kitchen towel and season lightly with salt and pepper.
Wash the apple and quarter it. Cut two of the quarters into thin, oblong wedges.
Arrange the warm pumpkin puree in the center of 4 preheated bowls or plates. Place the scallops on top and garnish with the pumpkin slices and apple wedges.
Using an immersion blender, whisk the hot pumpkin broth with a little cold butter until frothy. Spoon the foam around the scallops and garnish with pumpkin seed oil, bread croutons, and sprouts or edible flowers.

quartered, deseeded Hokkaido pumpkin, part of it cut into paper-thin slices (400–500 g of pumpkin flesh should remain)