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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 personscream 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)
Sea salt flakes
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)
Sea salt flakes
25 Gr
Butter
Preparation time: 30 min
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Set up
Start by preparing a chicken broth that you will keep warm on the stove.
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