Scallops, crispy chorizo & Butternut Squash

Ingredients: (4 persons)

• 1 Butternut Squash
• 1 chorizo
• 2 shallots
• vegetable stock
• grated nutmeg, salt, black pepper
• butter, oil

Preparation - Butternut squash velouté

1. In a hot pan, add the shallots and cook until translucent
2. Then, put the diced butternut squash
3. Pour in the stock until the squash is just covered. Simmer for 15 mins.
4. When the butternut is fork-tender, stop cooking
5. Using a hand blender, blend until completely smooth. While you blend, add 3cl of olive oil and some butter.

Note: If you have leftovers, they make a delicious standalone meal when topped with crunchy pumpkin seeds and black pepper

Preparation - Chorizo crisp

1. Dice the chorizo
2. Place them in a hot pan
3. Remove the grease
4. Continue cooking for a few minutes until it’s crispy

Preparation - Scallops

1. Remove the foot from the scallops. Dry them (using paper towels).
2. Heat the pan (use cast iron)
3. When it’s hot, place the scallops for 1min. Don’t touch them!
4. Flip them for 30 seconds
5. Add 2cl of cognac and flambé

Finishing:

In a plate, place 3 tablespoons of Butternut squash velouté, 3 scallops and some diced Chorizo crisp. You can finish with some fresh parsley.