Italian
Pumpkin, Scampi, Buttermilk and Coriander
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A refined dish featuring butternut squash puree, raw and seared scampi, mandarin marmalade, scampi bisque, buttermilk, and coriander oil, garnished with toasted pumpkin seeds, coriander sprouts, and alyssum flowers.
- Difficulty
- medium
Ingredients
12 items- 2 pcsScampiManfredonia scampi; one used for raw marinated, one for seared
- 1 pcsZucca NocciolaButternut squash, baked whole
- Olive OilFor marinating and dressing
- Maldon SaltTo taste
- Buccia di LimeFor marinade
- Marmellata di MandariniHomemade or store-bought
- Bisque di ScampiHomemade, used for plating
- ButtermilkButtermilk
- Olio al CoriandoloCoriander oil, drizzled as finish
- Semi di Zucca TostatiToasted pumpkin seeds, garnish
- Germogli di CoriandoloCoriander sprouts, garnish
- Fiori di AlissoAlyssum flowers, edible garnish
Method
- Marinate one scampi with olive oil, Maldon salt, and lime zest for 7-8 minutes.
- Lightly sear the other scampi with salt in a pan.
- Prepare a puree from butternut squash baked whole at 200°C for about two hours, then process into a smooth puree.
- Place the pumpkin puree in the center of the plate, shaped like a pumpkin.
- Add mandarin marmalade to the plate.
- Remove the ring used for shaping.
- Pour scampi bisque onto one side of the plate.
- Add buttermilk to the other side.
- Drizzle coriander oil.
- Place three pieces of the raw marinated scampi onto the plate.
- Place three pieces of the seared scampi onto the plate.
- Garnish with toasted pumpkin seeds, coriander sprouts, and alyssum flowers.
