Recipe: St Jacques and Winter Squash

Name: St Jacques and Winter Squash
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 cornue d'hiver (courge) de 600 à 700 g environ; 10 cl de crème liquide; 2 oeufs; 50 g de beurre 1/2 sel; sel, poivre du moulin et râpure de muscade; 50 g de petits lardons fumés passés a la poêle (un peu secs); 18 belles coquilles St Jacques (*) décortiquées; beurre, huile d'olive et un peu d'ail haché mélangé avec 30 g de beurre

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Vegetables

Prep 45 min

Cook 20 min

Total 1h05

Servings 6 serv.

Ingredients for 6 servings

1 winter squash (cornue d'hiver) of approximately 600 to 700 g
10 cl of liquid cream
2 eggs
50 g of half-salted butter
salt, freshly ground pepper and nutmeg zest
50 g of small smoked lardons pan-fried (slightly dry)
18 beautiful shelled scallops (*)
butter, olive oil and a little minced garlic mixed with 30 g of butter

Step-by-step directions

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

St jacques Courges Mousseline