Pumpkin soup with scallops and pike caviar
- Pumpkin, peeled 337gr
- Scallop, peeled 26gr
- Pumpkin seeds 4gr
- Pumpkin oil 5gr
- Pike caviar 20gr
- Cress 1gr
- Sea salt 1gr
- Olive oil
Bake pumpkin in an oven with ?, garlic and olive oil. Roast onions, add baked pumpkin, butter and bring to taste by pureeing it with blender. Roast scallops until elastic and golden-brown.
Serve, pouring soup in a dish, put scallops, caviar, pumpkin seeds. Pour pumpkin oil atop, decorate with cress-mustard.
Recipe: Uilliam Lamberti, Georgy Troyan