I love the textures of this starter. The crunchiness from the pistachios and the creaminess from the puré make a beautiful contrast that complement the scallop. Try to find a good quality balsamic vinegar! The older the better!

Serve as part of a menu with:
– Main course: Venison with Smokey Bean Puré and Sauce Poivrade
– Dessert: Daim Cake

Serves 8

500 g butternut squash
1 tbsp unsalted butter
2 tbsp crème fraiche
1 tsp freshly grated ginger
1 tsp tabasco
juice of 1/4 lime

8 scallops with their shell
balsamic vinegar, preferably of 10 years of age
2 tbsp pistachios, roasted and roughly chopped
salt and pepper

1. Pre-heat the oven to 225 degrees.
2. Cut the butternut squash in half and scrape out the seeds. Put the squash with the cut side facing down on a tray with baking paper. Roast in the oven for 25 minutes, or until the squash is soft. Take out and let cool.
3. Carve out the meat from the squash using a spoon and mix with butter, crème fraiche, ginger, tabasco and lime in a food processor until smooth. Taste and season with salt and pepper if needed.
4. Remove the scallops from the shells by running a small, sharp knife along the bottom of the shell. Clean the scallops and separate them from the roe. Put the shells in a pot with boiling water and leave for a minute to disinfect. Take out and clean the shells properly.
5. Season the scallops and roe with salt and pepper. Heat a pan with some butter. Sear the scallops and roe about 1 minute on each side.
6. For the plating, place a spoon of the puré in each shell and place a scallop with its roe on top. Drip some balsamic vinegar around the scallop and scatter the chopped pistachios above.