Recipe: Scallop and Pumpkin Custard

1 Preheat your oven to 150°C (300°F) (gas mark 5).

2 Using a sharp knife, cut your scallops into fine duxelles (tiny cubes).

3 In a non-stick pan pour your tablespoon of olive oil, then when it is very hot add your scallop duxelles, season with salt and pepper, sauté for just 1 minute then drain in a colander and set aside.

4 Put the pan back on the heat (without cleaning it), then when it is hot pour 15cl (0.6 cup) of liquid cream and 15cl (0.6 cup) of fish stock, stirring so the pan juices mix together, add a pinch of turmeric, let it reduce for 2 minutes then strain the sauce.

5 Meanwhile in a bowl, whisk together eggs and yolks then incorporate the boiling milk, stir well, season with salt and pepper and strain through a chinois strainer (fine sieve).

6 Take small crème renversée molds, fill them halfway with your mixture then distribute your scallop cubes in each, place your molds in a shallow pan into which you have poured hot water then complete your molds with the rest of the mixture.

7 Cook for 35 to 40 minutes (insert a needle which should be hot and dry).
Presentation:
Heat your sauce with your pumpkin brunoise for 5 minutes then wait another 5 minutes after removing from the oven to unmold your custards in the center of lovely hot plates with a drizzle of sauce with a few pumpkin cubes scattered in it, a real treat!
The advantage of this recipe is that you can prepare everything the day before, then heat your molds 30 minutes before in a bain marie in the oven at 120°C (250°F) (gas mark 4), so you will only have to plate your dishes at the moment of serving.