Pumpkin seed praline
- 200g pumpkin seed 20g pumpkin seed oil 20g. Vegetable oil 30g sugar 2tbs water
Raw Orkney scallops, delica pumpkin, pumpkin seed praline, picked cavils Nero
Ingredients
Delica pumpkin rounds
- 1 delica pumpkin 1tsp cayenne pepper 1tsp garlic powder 1tsp talk Slash vegetable oil
Pumpkin & orange purée
- Left over pumpkin chopped up 1 orange Salt Olive oil
Stilton panko crumb
- 200g panko 150g blue cheese 80g pumpkin seeds
Pickled cavolo nero
- 1 bunch cavolo Nero 100g water 200g Chardonnay vinegar 1tsp salt
Shallot rings
- 1 small shallot
- 2 large scallops
Method
For the pumpkin praline
Roast pumpkin seeds until golden, set aside.
Heat up sugar and water until dissolved and bubbling and pour over the seeds. Once cool blend in robot coupe until a smooth paste forms, add both oils and set aside.
For the pumpkin rounds
peel and deseed your pumpkin. Slice to 1.5mm on the slicer and punch out rounds the same size as your scallops.
Bake in the oven at 160c for 4 minutes until just cooked, set aside to cook.
For the pumpkin purée
slice up any left over pumpkin from the rounds and place in a vac bag, peel the skin off your orange avoiding any of the white, and segment the rest adding that to the bag. Season eith 2% salt and splash of olive oil. Steam until soft.
Blend and pass, leave to cool.
Panko crumb
, crumble up the blue cheese and dehydrate over night. Toast your pumpkin seeds and panko until golden. Chop the seeds and mix together with panko, and blue cheese.
Take off any thick stalk of your cavolo Nero.
Bring all pickle liquor item to a boil pour hot liquid over cavolo nero. Chill.
Peel and slice your shallot rings nice and thin, store in cold water.
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