This is a real palette of flavors and colors that Bretons in Cuisine offer us in this lovely recipe. We wouldn't necessarily have thought of it, but the scallops do wonders with butternut. A delicious starter enhanced by the spiciness of the chorizo that sweetens the blond grapes.
Easy & affordable entry
Preparation: 30 min – Cooking: 30 min
Ingredients for 4 persons)
- 1 butternut of about 600 g
- 2 small red onions
- 50 g of raisins
- 50 g chorizo
- 12 scallops
- 1 lime
- 10 g fresh ginger
- 1/2 bunch of coriander
- 1 pinch of Espelette pepper
- 30 g butter
- 1/2 leek
- 10 cl white balsamic vinegar
- 1 small tsp. 1 teaspoon sugar
- 1 C. cornstarch
- 1 C. olive oil
- 30 g roasted pine nuts
- Frying oil
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Preparation of the recipe
1. Peel the butternut. Cut it into small pieces. In a saucepan, brown 15 g of butter, place the butternut in it. Cover just at water level. Salt lightly. Cook 20 min (check cooking with the tip of a knife). Mix and reserve.
2. Peel and chop the onions. Brown the rest of the butter, moisten with balsamic vinegar, add the sugar and leave to stew. Add the grapes and the chorizo cut into small cubes.
3. Place the scallops in a dish, add the Espelette pepper, grated ginger, chopped cilantro and olive oil. Mix. Make the skewers with the nuts. Fry 3 minutes on each side.
4. Cut in half and wash the leek. Cut it into fine julienne, place in a salad bowl with the Maïzena. Fry in frying oil for 30 sec. Remove and drain on paper towels.
5. In a verrine, place a base of onion confit, top with butternut cream. Add the fried leek and a few pine nuts. Place a skewer next to it.
Butternut cappuccino, red onion confit, chorizo, pan-fried scallopsOuest-France.fr