Europe 1 12:41 p.m., December 11, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Today, the chef Sandrine Esteves of the restaurant Le Petit Victor Hugo, Paris 16th, offers us scallops with pumpkin purée and carrot juice.
Recipe :
4 kg of scallops (shelled by your fishmonger, count 4 nuts per person)
1 pumpkin
20 g of ginger
1 stick of lemongrass
135 g of butter
50 cl of carrot juice
200 g of chestnuts in jars, already cooked (optional)
Espelette pepper Olive
oil
Salt
Infuse the carrot juice over low heat with the lemongrass and peeled ginger.
Add 100 g of butter and mix in the saucepan. Book.
Cut the pumpkin in four and steam it, check the doneness with the tip of a knife. Mix with 30 g of butter, salt and pepper and add a pinch of Espelette pepper. Keep warm.
Oil and salt your nuts.
In a very hot pan, cook them barely 1 min on each side.
Serve the mash, place your nuts on top and sprinkle with two spoons of carrot juice mounted in butter.
(Brown the crumbled chestnuts in a sauté pan with a good knob of butter, then arrange them on the nuts).