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Pumpkin cream with Camembert cheese, caramelised scallops and basil oil
Ingredients:
For the cream:
- 50 g of rice
- 2 potatoes (130 g)
- 300 g of pumkin
- 60 g Camembert cheese
- 1 onion (60 g)
- 200 ml of the rice cooking water
- Olive oil
- Salt
For the scallops:
- 12 scallops
- Two tablespoons of butter
- Three large spoonfuls of panela
- A generous splash of semi-sweet white wine
- A pinch of salt
Other ingredients:
- Extra virgin olive oil
- Some basil leaves
Preparation:
The first thing I did was to put a saucepan full of water on the stove. When the water started to boil, I added a pinch of salt and the rice. I cooked the rice for the time indicated by the manufacturer (15 minutes). Once it was cooked, I put it aside and saved 200 ml of the water in which I had cooked the rice.
On the other hand, I peeled the potato, onion and pumpkin. I cut everything into small pieces. I put a generous splash of olive oil in a casserole and added the onion, when it had been cooking for a few minutes and started to soften I added the potato and the pumpkin. I let it fry for several minutes, until the ingredients were browning a little, then I added the rice, the water from cooking it and the Camembert cheese. I let it cook for a few minutes. Then I put it all in the blender and blitzed it.
As for the caramelised scallops, it was as simple as putting the butter in a frying pan. Then I dredged the scallops in the panela, until they were well impregnated, and put them in the pan over a medium heat. I tossed them a few times, added a pinch of salt and added the wine. I let the sauce reduce over a low heat until the scallops were caramelised.
All I had to do was chop the basil leaves and put them in a bowl with the extra virgin olive oil.
When it was time to serve, I filled a bowl with the cream, put 3 scallops on top and around them a little basil with the olive oil. Needless to say, it was delicious.
