Scallops with pumpkin and orange purée

 Wash the scallops thoroughly, removing them from their shells. Pat them dry with kitchen paper, then season with salt, pepper, a drizzle of olive oil, and a few thyme leaves. Cook in a preheated Fresco® at 80°C (176°F) using the low-temperature cooking function for 30 minutes.

Cut the pumpkin into pieces and roast in a preheated oven at 180°C (356°F) until tender. Wash the orange, grate the zest, and squeeze the juice. Blend the pumpkin with the orange juice and zest, a drizzle of olive oil, and a pinch of salt and pepper until smooth to create a creamy purée.

In a non-stick pan, sauté the chopped speck until crispy. In another pan, sear the scallops in a little hot oil to give them a golden, crispy exterior.
Serve the scallops on a spoonful of pumpkin purée, and garnish with the crispy speck and toasted hazelnuts. 

Thanks to the low-temperature cooking function of the blast chiller, the scallops will remain very tender and won’t dry out!