Pumpkin Cream with Amaro Lucano and Seafood Sauté with Duck Foie Gras Curls

Method

1. Prepare a vegetable broth by simmering carrots, fennel, and potatoes in water.
2. Clean the red shrimp, mantis shrimp, and scallops; set aside.
3. Cut the pumpkin in half and roast in the oven at 180°C for 15–20 minutes until slightly softened.
4. In a small saucepan, heat a drizzle of olive oil and sauté finely chopped shallot.
5. Add the pre-cooked pumpkin and enough vegetable broth to cover; season with salt and cook for about 15 minutes.
6. In a separate pan, heat olive oil with garlic cloves, thyme, and rosemary. Add the seafood and cook over high heat for about 2 minutes, just until warmed. Remove from heat, season with salt, and set aside.
7. Whip the cream until lightly thickened, then slowly add the Amaro Lucano in a stream while continuing to whip.
8. Blend the pumpkin mixture with an immersion blender until smooth, adding more broth if needed to reach a thick cream consistency.
9. Reheat the seafood briefly, add golden raisins and black pepper.
10. To plate: spread the pumpkin cream on the plate, arrange the seafood (scallop in the center, shrimp and mantis shrimp around), add the golden raisins and a few thyme leaves. Dot with the Amaro Lucano cream and grate duck foie gras pâté on top.