Recipe: St Jacques and Winter Squash

1 Peel the squash, then cut the flesh into large pieces and steam cook for 15 minutes

2 In a bowl, add the cooked squash flesh, eggs, cream, salt, freshly ground pepper and nutmeg zest. Blend slightly then add the half-salted butter and blend again for 1 minute. Only then, gently stir in the diced roasted lardons and keep this mousse warm in a bain-marie

3 Five minutes before eating, heat olive oil in a pan and roast the scallops 1 minute on each side while seasoning them then, off the heat, mix them with your garlic butter
Then, in pretty plates, pour a little of the winter squash mousse at the bottom and plant 3 roasted scallops in it.
Serve very hot while giving a little thought to me (smiles)
(*) you can replace the scallops with small dice of fresh salmon just pan-fried for 2 minutes