Butternut Cream With Roasted Scallops

1. 1

   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.

2. 2

   Puree the butternut and broth with the cream and spices. The buttercream should be quite thick. Season with salt and pepper.

3. 3

   Roast the pumpkin seeds in a pan

4. 4

   In another pan, melt the butter and roast the scallops, about one minute on each side. Add some salt and pepper

5. 5

   Put the buttercream in your soup dishes and lay the scallops on top. Sprinkle with pumpkin seeds and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.