For 6 persons
30 cl thick cream
30 g of butter
1 C. at soup olive oil
© Sweet Salty / Marielle
Cut the pumpkin into pieces and peel it.
Skin them potatoes. Cut them into pieces. Wash and slice the leek.
Melt the butter in a large pan. Return the pieces of potimarron, potatoes and the leeks stirring for a few minutes then cover with water and leave to simmer until the pumpkin is tender.
Meanwhile, heat the oil in a non-stick pan. Take the scallops for one minute on each side. Add salt and pepper. Remove them from the pan and cut them in half in thickness. Book them warm.
When the vegetables are cooked, mix the soup finely and pour it back into the pan. Put it on low heat, add 25 cl of cream and heat gently for 5 minutes stirring, without boiling. Salt and pepper well.
Spread the velouté in six small bowls, add the scallops, decorate with a sprig of chervil and serve immediately.