Scallops with orange and mandarin, and diced roasted pumpkin

Huile d'olive de Nyons PDO
Subtle flavour
Noix de Saint-Jacques orange-mandarine et dés de potiron rôtis
Photo credit: Céline de Cérou
A recipe for your festive meals combining roasted squash and scallops, perfectly seasoned with orange and mandarin, and Nyons olive oil PDO.
A PDO
Preparation
20 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Gluten-free Automn Winter

Ingredients

A PDO
For 2 personnes
  • 10 Scallops
  • 2 organic oranges
  • 3 mandarins
  • 20 g of butter
  • 4 c. à soupe Nyons olive oil PDO
  • 400 g pumpkin
  • 1 à 2 c. à café Timut pepper
  • 1 clove of garlic
  • Espelette chilli PDO
  • A few coriander leaves
  • Salt, pepper

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and Cailletier variety olive oils from France, Grossane, Tanche...

Instructions

For the roasted pumpkin cubes:
  • Preheat the oven to 180–190°C (thermostat 6–7).
  • Peel the pumpkin. Remove the seeds and cut it into cubes about 1 cm on each side.
  • In a mixing bowl, mix together the diced pumpkin, 2 tablespoons of olive oil, the juice of 2 mandarins, the crushed garlic clove, salt, pepper and Espelette pepper. Place in a baking dish and bake in the oven for about 30 minutes.

  • Meanwhile, prepare the segments (skinless) from one orange. Cut half of them into pieces the same size as the diced pumpkin (set the rest of the segments aside for plating up).

  • Stir the diced pumpkin halfway through cooking.

  • 5 minutes before the end of cooking, add half the orange segments.

Prepare the scallops:
  • Grate some zest from the other orange. Squeeze the juice from half an orange and half a mandarin. Crush the Timut pepper in a mortar.

  • In a frying pan, heat 1 tablespoon of Nyons olive oil (PDO) and the cooking juices. Simmer, stirring occasionally, to reduce the sauce.

  • Meanwhile, fry the scallops in a little butter and Nyons olive oil (PDO), for 3 minutes on each side, and season lightly with salt.

To prepare:

  • Arrange 2 tablespoons of diced pumpkin on each plate alongside the orange segments (some warm, some cold) and the pan-fried scallops; add a little citrus sauce and sprinkle with crushed Timut pepper and zest. Garnish with a few coriander leaves.

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and Cailletier variety olive oils from France, Grossane, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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