Scallops with saffron

Saffron – Red Kuri squash
200 g Red Kuri squash
Sea salt
Olive oil
5 Saffron threads
30 g cold diced butter
Aluminium foil
Cut up the squash with its rind into chunks, cover with sea salt and olive oil, and cover and roast in an oven at 200°C until soft. When the squash is soft, detach the flesh from the rind with spoon and deck with saffron and cold butter.

Parma ham chips
Cut Parma ham into 5 x 5 cm pieces and bake in an oven at 160°C until the chips are crispy.

Parma ham cream
3 shallots
50 ml white wine
30 ml white port
100 ml vegetable or fish stock
50 ml cream
20 g crème fraiche
Fry the shallots in the olive oil, then add the white wine and the white port, then the Parma ham, stir in the cream and crème fraiche, and season with freshly ground pepper.

Scallops
Season 4 scallops with salt and brown on both sides for approx. 1 minute, keep warm.

Garnish
if you wish with dill and caviar depending on the variety

We’d like to wish you happy cooking and enjoy your meal!