BUTTERNUT SQUASH, ORANGE AND SCALLOP COCA (CAKE)

CategoryDifficultyIntermediate
Total Time1 hr

 5 PAX - Time 60min

Utensils: oven with tray, rolling pin, Thermomix or hand blender, chinese colander

See recipe in PDF or print



INGREDIENTS

 300 g Coca dough
 200 g Butternut squash, diced into cubes
 5 Fresh scallops
 1 Tuft micro mezclum
 100 g Onion, cut very fine
 100 ml Fish fumet (stock)
 25 ml Green Oil.
 15 ml White wine
 A pinch of Maldon salt
 A pinch of black pepper
Paired with:


ELABORATION

1

Cut the dough into 65 g pieces and knead. Allow the dough to rest so that it relaxes.

While the dough is resting:
2

Clean the scallops and set aside the flesh and the coral separately.

3

Fry the onion in PONS Seleccion Familiar Arbequina EVOO until it is quite syrupy.

4

Add the white wine to the fried onion and allow it to evaporate.

5

Add the scallop corals and sauté for 2 minutes.

6

Add the fish stock and allow it to boil for 5 minutes. Taste and correct salt.

7

Process the mixture in a grinder until very smooth. Strain if need and set aside.

8

Preheat the oven to 190 °C.

9

Dice the butternut squash into cubes and sauté, flavouring with oil, salt and pepper.

10

Roll out the balls of coca dough and place on a non-stick baking pan.

11

Lay the lightly sautéed butternut squash on top of the raw cocas.

12

Bake the cocas in the oven for about 10 to 15 minutes until golden and crunchy. Set aside.

13

Cut the shallots crosswise. Salt and pepper and sear in a very hot pan for one minute, with a drop of extra virgin olive oil to prevent over drying.

14

Arrange the micro mesclun in a bowl and dress with theCitric Orange.

Transfer to plates:
15

On the bottom of the plate, thebutternut squash coca.

16

Over the coca, a teaspoon of shallot coral emulsion.

17

Over the emulsion, the shallot pieces with a touch of Maldon salt.

18

Over the shallot, a trickle of Green Oil.

19

Over the shallot, a bouquet of micro mesclun with Citric Orange.


 

Ingredients

 300 g Coca dough
 200 g Butternut squash, diced into cubes
 5 Fresh scallops
 1 Tuft micro mezclum
 100 g Onion, cut very fine
 100 ml Fish fumet (stock)
 25 ml Green Oil.
 15 ml White wine
 A pinch of Maldon salt
 A pinch of black pepper
Paired with:

Directions

1

Cut the dough into 65 g pieces and knead. Allow the dough to rest so that it relaxes.

While the dough is resting:
2

Clean the scallops and set aside the flesh and the coral separately.

3

Fry the onion in PONS Seleccion Familiar Arbequina EVOO until it is quite syrupy.

4

Add the white wine to the fried onion and allow it to evaporate.

5

Add the scallop corals and sauté for 2 minutes.

6

Add the fish stock and allow it to boil for 5 minutes. Taste and correct salt.

7

Process the mixture in a grinder until very smooth. Strain if need and set aside.

8

Preheat the oven to 190 °C.

9

Dice the butternut squash into cubes and sauté, flavouring with oil, salt and pepper.

10

Roll out the balls of coca dough and place on a non-stick baking pan.

11

Lay the lightly sautéed butternut squash on top of the raw cocas.

12

Bake the cocas in the oven for about 10 to 15 minutes until golden and crunchy. Set aside.

13

Cut the shallots crosswise. Salt and pepper and sear in a very hot pan for one minute, with a drop of extra virgin olive oil to prevent over drying.

14

Arrange the micro mesclun in a bowl and dress with theCitric Orange.

Transfer to plates:
15

On the bottom of the plate, thebutternut squash coca.

16

Over the coca, a teaspoon of shallot coral emulsion.

17

Over the emulsion, the shallot pieces with a touch of Maldon salt.

18

Over the shallot, a trickle of Green Oil.

19

Over the shallot, a bouquet of micro mesclun with Citric Orange.

BUTTERNUT SQUASH, ORANGE AND SCALLOP COCA (CAKE)

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