List of Ingredients
- 2 LB. of pumpkin
- 7 OZ. of dried borlotti beans
- 20 of scallops
- Chives
- Extravirgin olive oil
- Salt
- Pepper
Method
For the scallops in pumpkin and bean soup recipe, soak the borlotti beans for a night; drain, rinse and boil them in a generous amount of cold water, salted at the beginning of the boil. Cook over low heat until softened, but still whole: it will take about 1 hour and 30 minutes. Remove the seeds from the pumpkin, cut into large slices without peeling and steam for about 30 minutes.
Clean the scallops, dabbing them to dry (the coral can be used for a pasta or risotto). Recover the cooked pumpkin flesh by scraping it from the rind with a spoon. Put it in a saucepan with 2 1/2 cups of hot water. Bring to a boil, turn off, blend with 1 1/2 tablespoons of oil and season with salt. Drain the beans, dress with a drizzle of oil, a pinch of salt and a generous grinding of pepper.
Heat a smooth grilling plate and cook the scallops, greased with oil, for 30 seconds on each side. Put the pumpkin cream and borlotti on the plates, and place the scallops on top. Garnish with chives and serve.