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Iodized velvety




Others ingredients

  • 1 pumpkin
  • 1 yellow onion
  • 1 liter of whole milk
  • Zest and juice of 2 oranges
  • 4 Walnut St. Jacques
  • pepper


  1. 1

    Wash the pumpkin, then cut it into two identical pieces. Empty it of its seeds using a tablespoon. Cut the pumpkin into identical cubes and slice the onion.

  2. 2

    In a saucepan, place a dash of Big Citrus olive oil, then the minced onion, the pumpkin cubes and sear for a few minutes.

  3. 3

    In the saucepan, add the milk, orange juice, zest and a generous pinch of fleur de sel. Leave to cook for about 20 minutes after boiling. Put the preparation in the blender to smooth it and then keep it lukewarm.

  4. 4

    Meanwhile, rinse the scallops, removing the small muscle on the side of the nuts using a sharp knife. Pat them dry with absorbent paper. Place them in the freezer for about 10 minutes, to firm them up and cut them easily.

  5. 5

    For the dressing: in a deep plate, place the velouté then place the slices of scallops. Add a dash of Big Citrus olive oil, give each plate a turn of the pepper mill then garnish with a sprig of aromatic herbs such as chervil and garnish with a few pink berries if necessary.