Pan roasted bottarga coated Scottish scallops
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.