Ingredients
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1
butternut squash
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1
cube of vegetable or fish broth
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18
scallops
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2-3 tablespoons
butter
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150 milliliters
cream
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2 pinches
four-spice powder (ground pepper, cloves, nutmeg and ginger)
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1 tablespoon
pumpkin seeds
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1 handful
Parsley, finely cut
Directions
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Cut the butternut in half, remove the seeds and cut in dices. Put in a casserole with the broth, cover with water, bring to a boil and cook for 20 minutes.
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Puree the butternut and broth with the cream and spices. The buttercream should be quite thick. Season with salt and pepper.
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Roast the pumpkin seeds in a pan
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In another pan, melt the butter and roast the scallops, about one minute on each side. Add some salt and pepper
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Put the buttercream in your soup dishes and lay the scallops on top. Sprinkle with pumpkin seeds and parsley.
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