Butternut squash, orange and scallop coca

Difficulty: Intermediate · Total time: 1 h · Servings: 5

Utensils: oven with tray, rolling pin, Thermomix or hand blender, and a fine chinois.

Ingredients

• 300 g coca dough
• 200 g butternut squash, diced
• 5 fresh scallops
• 1 bunch of micro mesclun
• 100 g onion, finely chopped
• 100 ml fish fumet (stock)
• 25 ml Green Arbequina Oil
• 15 ml white wine
• 15 ml Citric Orange olive oil
• A pinch of Maldon salt
• A pinch of black pepper

Pairing: Sisquella · Flocs Reserva.

Method

1. Cut the dough into 65 g pieces and knead. Let it rest so it relaxes.

While the dough rests

2. Clean the scallops and set the flesh and the coral aside separately.
3. Fry the onion in Selección Familiar Arbequina extra virgin olive oil until syrupy.
4. Add the white wine to the onion and let it evaporate.
5. Add the scallop corals and sauté for 2 minutes.
6. Add the fish stock and boil for 5 minutes. Taste and adjust the salt.
7. Blend the mixture until very smooth. Strain if needed and set aside.
8. Preheat the oven to 190 ºC.
9. Dice the butternut squash and sauté it with oil, salt and pepper.
10. Roll out the balls of coca dough and place them on a non-stick baking tray.
11. Lay the lightly sautéed butternut squash on the raw cocas.
12. Bake the cocas for 10 to 15 minutes until golden and crisp. Set aside.
13. Cut the scallops crosswise, season them and sear them in a very hot pan with a drop of extra virgin olive oil for 1 minute so they do not dry out.
14. Place the micro mesclun in a bowl and dress it with the Citric Orange olive oil.

Plating

15. The butternut squash coca on the bottom of the plate.
16. On the coca, a teaspoon of scallop coral emulsion.
17. On the emulsion, the scallop slices with a touch of Maldon salt.
18. On the scallop, a drizzle of Green Oil.
19. On the scallop, a bouquet of micro mesclun with Citric Orange olive oil.