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Cream of butternut squash with fresh scallops in espelette pepper

Appetizers, Fish, Seafood & Shellfish, Vegetables and Fruits

A rich and creamy butternut squash soup served with diced raw scallops spiced with espelette peppers

Ingredients

Recipe for 4 persons

cream of squash

600 Gr
Butternut squash
1 Unit(s)
Leek
1 Unit(s)
Onion
2 Tsp
Cumin powder
1 Liter(s)
Chicken stock
25 Ml
35% cooking cream
2 Bunch
Enoki mushroom
3 Pinch(es)
Fleur de sel
5 Turn(s)
Fresh ground black pepper
25 Gr
Butter
5 Ml
Canola oil

scallops in espelette pepper

4 Unit(s)
Giant scallop (u10)
1 Tsp
Espelette pepper
2 Pinch(es)
Fleur de sel
25 Gr
Butter

Preparation time: 30.00 min

  • Set up
    Start by preparing a chicken broth that you will keep warm on the stove.
  • saqq
    casc
  • eqd
    wdwaqd
  • accas
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  • ascasc
    asccas

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