Raw Orkney scallops, delica pumpkin, pumpkin seed praline, picked cavils Nero

Sally Abé

Sally Abé

11th March 2022
Sally Abé

Raw Orkney scallops, delica pumpkin, pumpkin seed praline, picked cavils Nero

60 min

Sally will be cooking this dish on the TSC Live stage at HRC on TUESDAY 22ND March. Register now if you'd like to join us!


Pumpkin seed praline

  • 200g pumpkin seed 20g pumpkin seed oil 20g. Vegetable oil 30g sugar 2tbs water

Delica pumpkin rounds

  • 1 delica pumpkin 1tsp cayenne pepper 1tsp garlic powder 1tsp talk Slash vegetable oil

Pumpkin & orange purée

  • Left over pumpkin chopped up 1 orange Salt Olive oil

Stilton panko crumb

  • 200g panko 150g blue cheese 80g pumpkin seeds

Pickled cavolo nero

  • 1 bunch cavolo Nero 100g water 200g Chardonnay vinegar 1tsp salt

Shallot rings

  • 1 small shallot
  • 2 large scallops


For the pumpkin praline

Roast pumpkin seeds until golden, set aside.
Heat up sugar and water until dissolved and bubbling and pour over the seeds. Once cool blend in robot coupe until a smooth paste forms, add both oils and set aside.

For the pumpkin rounds

peel and deseed your pumpkin. Slice to 1.5mm on the slicer and punch out rounds the same size as your scallops.
Bake in the oven at 160c for 4 minutes until just cooked, set aside to cook.

For the pumpkin purée

slice up any left over pumpkin from the rounds and place in a vac bag, peel the skin off your orange avoiding any of the white, and segment the rest adding that to the bag. Season eith 2% salt and splash of olive oil. Steam until soft.
Blend and pass, leave to cool.

Panko crumb

, crumble up the blue cheese and dehydrate over night. Toast your pumpkin seeds and panko until golden. Chop the seeds and mix together with panko, and blue cheese.
Take off any thick stalk of your cavolo Nero.
Bring all pickle liquor item to a boil pour hot liquid over cavolo nero. Chill.
Peel and slice your shallot rings nice and thin, store in cold water.

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