Scallops with Browned Soy Butter and Oven-baked Butternut Pumpkin

ingredienser

• 1 x butternut pumpkin
• 1 tbsp olive oil
• 100 g butter
• 1 tbsp soy sauce
• 6 x scallops
• 1 pinch salt
• 1 pinch black pepper
• 1 tsp purple sweet potato powder
• ¼ x chinese cabbage

fremsgangsmåte

1. Start by cutting the pumpkin in half crosswise, and then the bottom part lengthwise. Here you will find the cavity where the pumpkin seeds sit. You scrape these out and clean of meat. Dry them well with paper towels and place them on a baking sheet. Pour over a few drops of olive oil and a little salt. Place in the oven at 200 degrees for about 10 minutes.
2. Dice the pumpkin. Lower the heat to 180 degrees celsius, and place the cubes on baking paper. Add a little olive oil to the pan and season with salt and pepper. Bake for approx. 25-30 min.
3. Fry chinese cabbage quickly in a little butter and set aside with som heat to the pan.
4. Brown the butter in a pan, but be careful not to burn it. Leave the butter to cool and add soy sauce.
5. Wipe the scallops dry and season with salt and pepper. To a hot frying pan, add some rapeseed oil. Fry the scallops for about 1 minute on each side until they have a thin and nice frying crust. Set the pan aside, and pour over the soya butter.
6. Garnish with purple sweet potato powder with a small strainer.