Scallop Pavé with Cuttlefish Ink, Chard and Pumpkin (165.15 calories per serving)TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15-20 minutes
Cooking time: 2 minutes + 10 minutes for the vegetables
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:139.3 kcal
Proteins:12.9 g
Fats:8.6 g
Carbohydrate:2.3 g
Fibers:0.3 g
Sugar:0.3 g
Cholesterol:35.3 mg
Sodium:142.8 mg
Calcium:25.3 mg
Energy:188 kcal
Proteins:17.4 g
Fats:11.6 g
Carbohydrate:3.1 g
Fibers:0.4 g
Sugar:0.4 g
Cholesterol:47.6 mg
Sodium:192.8 mg
Calcium:34.1 mg
SIMILAR RECIPES
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Scallops with Cider
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
240
g
large scallops
120
g
cooked cuttlefish or raw salmon
20
g
cuttlefish ink
60
g
european pumpkin or north american pumpkin
60
g
swiss chard
40
g
extra virgin olive oil
METHOD
- Finely chop the pumpkin and chard; cook separately in boiling water for 10 minutes with a small pinch of salt.
- Slice the scallops into rounds 2 mm (1/16") thick; place them between 2 sheets of parchment and flatten them out slightly - proceed gently so as not to break the fibers.
- Chop the cuttlefish finely, as for tartar.
- Layer a slice of scallop, some cuttlefish tartar and another slice of scallop to form a stuffed "pavé"; cut into a rectangle for a more symmetrical presentation.
- Sauté for 1 minute on each side over medium heat, just long enough for the scallop to become slightly opaque.
- With a brush, draw 3 streaks on the plate in cuttlefish ink.
- Place the pavé at the end of the center streak (see photo).
- In a bowl, combine the pumpkin and chard; place a dollop of the vegetable mixture on the center of the pavé.
- Drizzle with olive oil.
WINE SUGGESTIONS
Merlot
Pinot Noir
Chardonnay
CHEF'S NOTES
Pave di capesante con seppia, il suo nero, bietola e zucca
