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Recipe : *** Scallop Pavé With Cuttlefish Ink, Chard And Pumpkin

Scallop Pavé With Cuttlefish Ink, Chard And Pumpkin
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    12 min
  • Ready in
    32 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
Pave di capesante con seppia, il suo nero, bietola e zucca
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 8 teaspoons extra virgin oil
  • 250 g large great scallops
  • 120 g cooked cuttlefish or raw salmon
  • 20 g cuttlefish ink
  • 60 g european pumpkin or north american pumpkin
  • 60 g swiss chard

  • Recipe preparation steps

  • 1
    Finely chop the pumpkin and chard; cook separately in boiling water for 10 minutes with a small pinch of salt.
  • 2
    Slice the scallops into rounds 2 mm (1/16") thick; place them between 2 sheets of parchment and flatten them out slightly - proceed gently so as not to break the fibers.
  • 3
    Chop the cuttlefish finely, as for tartar.
  • 4
    Layer a slice of scallop, some cuttlefish tartar and another slice of scallop to form a stuffed "pavé"; cut into a rectangle for a more symmetrical presentation.
  • 5
    Sauté for 1 minute on each side over medium heat, just long enough for the scallop to become slightly opaque.
  • 6
    With a brush, draw 3 streaks on the plate in cuttlefish ink.
  • 7
    Place the pavé at the end of the center streak.
  • 8
    In a bowl, combine the pumpkin and chard; place a dollop of the vegetable mixture on the center of the pavé.
  • 9
    Drizzle with olive oil.
  • Ready !