Golden-brown scallops with pumpkin purée and parmesan cream with Montecroce extra-virgin olive oil

Golden-brown scallops with pumpkin purée and parmesan cream with Montecroce extra-virgin olive oilIngredients (for 6) pumpkin purée 500 g.
pumpkin 400 g.
potatoes 50 g.
milk salt and pepper

parmesan cream 1 litre milk 80 g. butter
80 g. flour
150 g. parmesan
salt and pepper
24 cleaned scallops

Preparation of purée
Steam cook the pumpkin and the potatoes cut into pieces. Sieve them and add oil, salt, pepper and a drop of milk.

Preparation of parmesan cream
As for a traditional béchamel, adding the parmesan at the end and salting to taste.

Composition of the dish
Set the hot pumpkin purée and parmesan cream on the plate. Then add the scallops, golden-browned previously on the fry top. Garnish with Maldon Sea Salt, shiso sprouts and toasted green pumpkin seeds. Dress with Montecroce extra-virgin oil.

Chef: Nadia Ghidinelli

Ristorante bagatta alla lepre
Via Baratta 33- Desenzano – Tel 030 9142313 bagattalepre@libero.it