Project C Project C
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Grilled scallop with pumpkin marinated in 
champagne and a foie gras jus 

For 4 servings | Preparation: 12 hours - Cooking time: 30 minutes 


Additional kitchen equipment


12 scallops in their shells 
1 tablespoon clarified butter 
a lump of butter 
some olive oil 
salt & pepper 

1/2 small orange pumpkin (potimarron) 
1/2 bottle champagne brut 
2 tablespoons honey 

2 red onions 
120g black quinoa 
1 tablespoon butter 
salt & pepper 

For the foie gras jus 
100g foie gras (lobe) 
50g butter 
1dl champagne 

For the garnish 
small tray tahoon cress 

Additional kitchen equipment

round pastry cutter 
hand-held mixer 


Peel the pumpkin and remove the seeds. Cut the pumpkin into even slices, not too thick and cut out the pumpkin flesh using the round pastry cutter. Transfer the pumpkin rounds into a dish and pour the champagne on top. Leave to marinate the pumpkin for at least 12 hours. Halfway, after 6 hours, pour a bit of honey on top and combine well. 


Scrunch two pieces of tin foil into two large balls. Place a red onion on each ball. Now wrap up these two together in another piece of tin foil. The ball at the bottom will keep the onion from burning in the oven. 


Roast the enveloped onions in a preheated oven at 180C for about 30 minutes (depending on the size). When the onions are cooked, leave to cool, unwrap, peel, cut in two and briefly pan-fry in some foaming butter. When they are ready you can separate the scale leaves. 


Leave the quinoa to soak in cold water for 15 to 20 minutes. Drain the quinoa and cook it in boiling water. When ready, pour on a sieve and leave to drain. Shallow-fry the quinoa in a pan with foaming butter and season with salt and pepper. 


Take the pumpkin pieces out of the champagne marinade and braise in a pan with a lump of butter and a spoonful of the mari-nade. Combine the cubed foie gras and butter, add the remainder of the marinade and mix with a hand-held mixer until you get a frothy sauce. Season to taste. 


Remove the scallops from their shells and rinse until all the sand has gone. Pat them dry, rub with olive oil, season with salt and pepper and put them under the grill. 


Spoon the pumpkin, the onion and the quinoa onto the plates and divide the grilled scallops between them. Garnish the plates with a drizzle of the foie gras jus and some tahoon cress.