Pan-Seared Scallops with Kabocha...Pan-Seared Scallops with Kabocha Purée and Amaretto-Truffle Crumb

An elegant, Michelin-caliber modern Italian dish featuring caramelized U10 scallops over a silky, nutmeg-infused kabocha squash purée, accented by shaved black winter truffles and a crispy, sweet-savory Amaretti cookie crumble.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 200°C (400°F). Toss the diced kabocha squash with 1 tablespoon of olive oil and a pinch of salt. Roast on a baking sheet for 20 minutes, or until completely tender and lightly caramelized at the edges.

2. 02

   Transfer the hot roasted squash to a high-speed blender. Add the heavy cream, 40g of unsalted butter, a pinch of freshly grated nutmeg, and a splash of warm water if needed. Blend on high until a velvety, ultra-smooth purée forms. Pass the purée through a fine-mesh chinois to ensure a flawless Michelin-grade texture. Season with salt and white pepper, then keep warm.

3. 03

   In a small bowl, combine the crushed Amaretti cookies with a tiny pinch of fleur de sel and a drizzle of olive oil. Set aside to use as the texturizing crumble.

4. 04

   Thoroughly pat the scallops dry using paper towels; moisture is the enemy of a perfect sear. Season both sides generously with fleur de sel.

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Add the remaining olive oil. Place the scallops in the pan, ensuring they do not touch. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown crust.

6. 06

   Flip the scallops. Immediately add the remaining 60g of butter, the smashed garlic clove, and the fresh sage leaves to the pan. As the butter foams, tilt the pan and continuously spoon the hot, herb-infused butter over the scallops for 1 minute (arroser technique). Remove from heat and transfer scallops to a warm plate lined with paper towels to rest for 1 minute.

7. 07

   To plate: Spoon a vibrant pool of warm kabocha purée onto the center of four warmed plates. Artfully arrange three scallops on top of the purée. Dust the plates with the Amaretti crumble. Using a mandoline or truffle shaver, generously shave fresh black truffle over the scallops. Garnish with micro basil and a final, delicate touch of fleur de sel. Serve immediately.