Català
5 PAX - Time 60m
INGREDIENTS
ELABORATION
We cut the dough into 65 gr pieces, knead the dough and let it rest.
While the dough rests, we clean the scallops and reserve the meat and coral separately.
Fry the onion with the extra virgin olive oil Selección Familiar, until it is very tender
Add the white wine to the fried onion and let it evaporate.
Add the scallop corals and sauté for 2 minutes.
Add the fish broth and boil for 5 minutes.
We pass the set trought a beaker until is very smooth. Filter if necessary.
Preheat the oven to 190ºC
We cut the pumpkin into cubes and sauté it, seasoned with oil, salt and pepper.
We stretch the dough balls and arrange them on a non-stick baking tray.
Arrange the sautéed pumpkin onto the dough.
Put the cakes in the oven for about 10 to 15 minutes until golden and crispy. And reserve.
Cut the scallop transversely. Season with salt and pepper, put the scallop in a hot pan with a drop of extra virgin olive oil for 1 minute in total, so that it doesn't dry out.
Arrange the micromezclum in a bowl and season with orange oil.
At the bottom of the plate, the pumpkin cake, on top a teaspoon of scallop coral emulsion. Then the scallop slices with a pinch of salt maldon. Dress the scallop with green oil and add the micromezclum with orange oil on top.
Ingredients
Directions
We cut the dough into 65 gr pieces, knead the dough and let it rest.
While the dough rests, we clean the scallops and reserve the meat and coral separately.
Fry the onion with the extra virgin olive oil Selección Familiar, until it is very tender
Add the white wine to the fried onion and let it evaporate.
Add the scallop corals and sauté for 2 minutes.
Add the fish broth and boil for 5 minutes.
We pass the set trought a beaker until is very smooth. Filter if necessary.
Preheat the oven to 190ºC
We cut the pumpkin into cubes and sauté it, seasoned with oil, salt and pepper.
We stretch the dough balls and arrange them on a non-stick baking tray.
Arrange the sautéed pumpkin onto the dough.
Put the cakes in the oven for about 10 to 15 minutes until golden and crispy. And reserve.
Cut the scallop transversely. Season with salt and pepper, put the scallop in a hot pan with a drop of extra virgin olive oil for 1 minute in total, so that it doesn't dry out.
Arrange the micromezclum in a bowl and season with orange oil.
At the bottom of the plate, the pumpkin cake, on top a teaspoon of scallop coral emulsion. Then the scallop slices with a pinch of salt maldon. Dress the scallop with green oil and add the micromezclum with orange oil on top.