Noix de Saint Jacques (scallops) with Yuzu butter, served with Butternut squash and nutmeg mousse
1 Butternut weight 1 kilo
20 cl of milk
30 cl chicken stock
Salt and Pepper
1 teaspoon of sugar
1 Nutmeg nut or flower
16 coquilles saint jacques
For the Mousse
Skin the butternut and cut into cubes
Peel the shallots and chop finely, before frying gently without colouring in a little olive oil.
Add the butternut cubes, the sugar, the salt, the pepper, and fry without colouring
Cover with milk and the stock, and add the nutmeg flowers.
Cook for twenty minutes.
Mix/blend together to required consistency and check the seasoning
If you don’t have nutmeg flowers add grated nutmeg at this point.
LES COQUILLES SAINT JACQUES
Clean and keep only the central heart of the Saint Jacques
Add some Yuzu butter (butter infused with the Yuzu fruit) to a pan and heat until hot. Fry the coquilles Saint Jacques one minute on either side.
Taking a small bowl, line the base with the mousse and then arrange the coquilles saint jacques on top.
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