Scallops, squash purée & pistachios

Step 1

If needed, defrost the scallops in an airtight bag placed in room-temperature water. If you wish, peel the squash & slice in in half. Empty out the seeds & slice it into cubes.

Step 2

In a pot of salted boiling water, cook the squash for 18-20 min, over medium heat.

Step 3

Meanwhile, if needed, peel the pistachios. Roughly chop them & set aside.

Step 4

Clean the scallops by removing the coral & the small muscle on the side. Set aside in the fridge.

Step 5

Once cooked through, drain the squash. In the same pot, add a drizzle of olive oil, the grated ginger & garlic. Sauté for 30 sec, over low heat, stirring.

Step 6

Off the heat, add the drained squash & the cream. Season with salt & pepper. Blend until smooth. Add a little water to adjust the texture, if necessary. Keep warm.

Step 7

Melt a dab of butter in a pan, over medium-high heat. Add the scallops and sauté for 1-2 min, without stirring them. Flip the scallops over & sauté on the other side for another min, coating them with the butter.

Step 8

Once golden brown, serve the scallops with the squash purée. Drizzle over with the brown butter & sprinkle with freshly grated pepper & the crushed pistachios. Enjoy !