Pan roasted bottarga coated Scottish scallops

Preparation time: 10 minutes
Cooking time: 15 minutes

12 medium scallops
12 fresh tiger prawns
1 tablespoon of grated bottarga
2 tablespoons of olive oil
1 small butternut squash
1 tablespoon of finely chopped shallots
100g of butter
1 glass of white wine
500ml vegetable stock
1 head of red cabbage
100g mayonnaise
2 tablespoons of red wine vinegar
Salt and pepper to taste

Featured in:
September 2011

To make the squash puree, place the butter and the shallots in a pan and cook gently for 5 minutes. Peel, de-seed and dice the butternut squash, add to the pan and cook for 5 minutes. Wet with white wine and 500ml of vegetable stock and cook until soft to touch.

Season with salt and puree in a blender, keep warm until ready to serve.

Cut the red cabbage in half, eliminate the central stalk as it is very bitter, and with a juicer extract the juice from the cabbage. Mix the mayonnaise with the juice and the vinegar and set aside.

Clean and season the scallops with the grated bottarga, pan roast in a nonstick pan with a little oil for 1-2 minutes on medium heat each side, peel and clean the tiger prawns and cook the same way as the scallops.

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