INGREDIENTS
1 small pumpkin
½ liter of vegetable broth
1 small piece of ginger
Olive oil
Salt and pepper
BUY SCALLOPS
Pumpkin Cream with Scallops and Espinaler Sauce
2 rations
40 minutes
Easy
PREPARATION
1
Peel the pumpkin and cut it into pieces. Sauté it for 10 minutes in a saucepan with oil.
2
Pour in the vegetable broth and let it cook for 20 minutes.
3
Season with salt and pepper, add the ginger, and blend until smooth.
4
Plate the cream, decorate it with the Espinaler Scallops in Brine, and give it the final touch with a drizzle of Espinaler Sauce.
