Scallops with sweet and sour cucumber, pumpkin, caviar and charred wholegrain mustard

Name: Scallops with sweet and sour cucumber, pumpkin, caviar and charred wholegrain mustard
Ingredients: Sushi su; Coarse mustard; Cucumber; butternut squash; Finely chopped shallot; 50 g Butter; 5 units.items Peppercorns; 2 units.items Bay leaves; 300 ml White wine; Ganda ham; 0.5 units.items squeezed lime; Purple radish; caviar; pied de mouton; 1 units.items celery stalk in pieces; tomberry tomatoes; 100 ml Cream; 300 g Cold cubes of unsalted butter; Samphire; 0.5 units.items garlic

Scallops with sweet and sour cucumber, pumpkin, caviar, and charred wholegrain mustard offer a perfect balance between seafood and earthy flavors.

Tips:

Serve this dish with the whisky Big Peat. The whisky has strong smoky notes, while scallops have a delicate and sweet seafood flavor. These contrasts complement each other well, while grilling the scallops enhances the smokiness of the whisky and creates a delicious flavor combination.
Scallops & Chardonnay is a 'proven good wine-food combination.' Our wine tip: Finca el Origen Gran Reserva – chardonnay.

Ingredients

Sushi su

Coarse mustard

Cucumber

butternut squash

Finely chopped shallot

50gButter

5units.itemsPeppercorns

2units.itemsBay leaves

300mlWhite wine

Ganda ham

0.5units.itemssqueezed lime

Purple radish

caviar

pied de mouton

1units.itemscelery stalk in pieces

tomberry tomatoes

100mlCream

300gCold cubes of unsalted butter

Samphire

0.5units.itemsgarlic

Preparation

Cut the butternut squash in half and remove the seeds.
Place the butternut squash in a pansaver bag, drizzle with olive oil, and sprinkle with salt. Fold the pansaver bag closed and cook the squash for 1 hour at 180°C in a preheated oven.
Remove the skin from the squash or scoop it out, blend until smooth in a blender to make a puree, and season with salt.
For the butternut squash powder, peel a portion of the squash and cut into thin slices.
Let dry overnight in a dehydrator.
Grind the dried squash into powder.
Peel the cucumber, cut into thin strips on a mandoline, and marinate in the sushi vinegar.
Heat a generous splash of olive oil, add the coarse mustard, and continue heating and stirring until only the toasted mustard seeds remain. Drain well on paper.
Place the Gandaham between two baking mats and bake until crispy in an oven at 120°C.
Clean the pied de mouton mushrooms thoroughly and sauté in a little olive oil. Season with salt.
Blanch the samphire briefly.
For the Beurre blanc, sweat the finely chopped shallot, celery, and garlic in the butter over low heat.
Deglaze with the white wine and reduce the mixture to one-third together with the bay leaf and peppercorns. Let it infuse over low heat.
Strain the mixture and add the cream to the liquid.
Emulsify the sauce with cold cubes of butter using a hand blender.
Season with salt and pepper and keep warm until use (do not let it boil again).
For assembly, roll up the cucumber and place it on the plate.
Sear the scallop in a little olive oil.
Place the scallop on the plate.
Using a fine sieve, dust the crispy Gandaham with the pumpkin powder and place on the plate.
Pipe the pumpkin puree in between.
Spoon a little toasted mustard on top and insert the samphire, purple radish, and halved tomberry tomatoes in between.
Finally, add a little caviar to the Beurre blanc and spoon around the scallop.