Scallops with pumpkin curry

Ingredients for 4 servings:

• 1 kg butternut squash
• 1 shallot(s)
• 300 ml chicken stock
• 100 ml champagne vinegar
• 2 tsp Madras curry powder
• 15 g salt
• 70 g sugar
• 1 pinch(s) black pepper
• 100 g butter
• Leftover pumpkin from the first recipe
• 50 g butter
• 1 shallot(s)
• 2 tsp Madras curry powder
• salt and pepper
• Sugar
• 2 sheets of spring roll dough
• 2 tbsp pumpkin seeds
• 1 tbsp powdered sugar
• 1 egg(s)
• 1 pinch of Madras curry powder
• 8 large scallops
• 20 ml vegetable oil
• salt and pepper
• 4 tsp pumpkin seed oil

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

elaborate recipe from the star kitchen

Peel the pumpkin and cut into thin slices. Use a cutter or a knife to cut out 20 decorative shapes, such as crescents or stars. Peel the shallot, finely dice it, and sauté it in butter. Add the chicken stock, vinegar, curry powder, salt, sugar, and a pinch of pepper. Bring to a boil, then place the pumpkin slices in the hot stock and let it rest for a day. This will give the pumpkin pieces the right consistency. For the pumpkin curry, sauté another finely diced shallot in butter. Roughly dice the remaining pumpkin and simmer with a little water over low heat, covered, for about half an hour until it becomes a compote. Purée with a hand blender and season with salt, pepper, sugar, and curry powder. Roast the pumpkin seeds in a dry pan. Then dust with powdered sugar and caramelize. Let cool, then roughly chop one half. Reserve the other half for decoration. Cut the pastry sheets into strips and brush with the beaten egg. Sprinkle with chopped pumpkin seeds and a pinch of curry powder. Bake in a preheated oven at 180°C (top/bottom heat) for 10 minutes, until the pastry is lightly browned. To prevent the pastry sheets from warping, place them between two layers of baking paper and place them in the oven, weighted down. Finally, reduce the liquid from the pumpkin slices and mount them with the remaining butter. Coat the pumpkin pieces with it. Dry the scallops, season with salt and pepper, and sear them on both sides in hot oil. The center should remain translucent. To serve, first place the pumpkin curry in the center of the plates. Top with two scallops, some of the reserved caramelized pumpkin seeds, and a strip of pumpkin brittle. Arrange five pumpkin slices around the outside. Pour the cooking liquid over the slices and garnish with a thin thread of pumpkin seed oil.