Scallops, butternut and chestnut

 


Scallops, butternut and chestnut
Ingredients

1 piece of butternut

1 litre cream

16 pieces of scallops

100 g chestnuts

Salt, pepper

Preparation

  BUTTERNUT

Peel the butternut squash, cut it into cubes, then cook it for 25 minutes. Make the butternut soup: mix the cubes, add the cream and season.

SAINT JAMES

Wash the scallops, then snack them. Set them aside on a baking sheet.

CHESTNUTS

Pan-fry the chestnuts.

TRAINING

Cut thin slices of butternut squash and fry them to make chips. Pour in the soup, then place the seared scallops and chestnuts.

 

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