Family Best Time >> Food

Skewer of scallops and pumpkin, crunchy basmati rice with pimientos del piquillo and ginger


Ingredients:4 people
  • basmati rice
    300 g
  • pimientos strips
    1 small box
  • Fresh ginger
    25 g
  • olive oil
    10 cl
  • Scallops in walnuts
    16
  • whipping cream
    15 cl
  • 1/2 skimmed milk
    soy sauce
  • chopped chives
    1 tablespoon
  • butter
    2 walnuts
  • sweet paprika
    5 g
  • pumpkin
    350 g
  • salt, freshly ground pepper


Preparation:
  • Preparation time:20 minutes
  • Cooking time:20 minutes


Heat the olive oil in a frying pan, pour half the rice, fry until golden brown, pat dry on absorbent paper.

Peel and cut the ginger into a fine brunoise, blanch, drain. Cook the rest of the rice in boiling salted water, drain, add the golden rice, ginger, chopped pimientos, chives, salt, pepper. Book.

Cut the pumpkins into cubes the size of scallops, cook in the milk/cream mixture, drain, sauté in a pan in a little butter. book.

Prick 2 walnuts on a skewer, intersperse with the diced pumpkin.

Sear these skewers (8) in a buttered skillet.

In the center of the plate, place rice with pimientos in a 10 cm circle. Place the skewers on it.

Take the butter sauce out of the heat, adjust the seasoning and coat the skewers, surround with a cord, add paprika and chervil.

A creation of Chef Hubert