Ingredients (for 1 person)
Scallops, 4
Parma ham, 4 slices
Butternut squash, 100g skin off and diced
Butter, 20g
Orange juice, 15ml
Grated orange zest, as needed
Asparagus, 6
Shallots, 15g julienned and stewed
Extra virgin olive oil, as needed
Chervil, as needed
Salt, as needed
Bonini Condiment Affinato, as needed
Method
Braise butternut squash with butter until it will fall apart, then add orange juice and zest. Whisk to obtain creamy and homogeneous texture, add salt and keep warm.
Blanch asparagus in water for 30 seconds and chill them.
Sauté shallots and asparagus, add salt as needed.
Wrap scallop with slices of Parma prosciutto and sear them on the flat grill and cook them perfectly.
Pour butternut squash puree’ on the bottom of the plate, arrange scallops and asparagus on top, drizzle around with Bonini Condiment Affinato and decorate with chervil leaves.
