Scallops with orange pumpkin purèe

Drain the scallops well by removing them from the shell, dry them with kitchen paper, season with salt, pepper, oil and some thyme leaves and cook them in the blast chiller preheated to 80°C with the function of cooking at low temperature for 30 minutes.
Cut the pumpkin into small pieces and cook in the oven preheated to 180ºC until it softens. Wash the orange, grate the peel and squeeze the juice. Blend the pumpkin with the orange juice and zest, a drizzle of oil and a pinch of salt and pepper until you get a cream.

Sauté the chopped speck in a non-stick frying pan until crispy. Brown the scallops in a pan with a drizzle of hot oil to make them crispy externally and serve over a tablespoon of pumpkin cream, decorating with bacon and toasted hazelnuts.

Thanks to the low-temperature cooking function of the blast chiller, the scallops will remain very soft and will not dry.