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Cream of Mantua pumpkin with bacon scallops

ingredients

servings

4

Pumpkin

1000 grams

Vegetable broth

1300 grams

Fresh thyme

2 sprigs

Onions

1 unit

Garlic

1 wedge

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Scallops

12 unit

Laurel

12 leafs

Lard

12 slices

soups from Italy

Cream of Mantua pumpkin with bacon scallops

Cream of Mantua pumpkin with bacon scallops

with meat with fish source of C vitamins high in potassium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of Mantua pumpkin with bacon scallops

Yummy taste, nice to see the presentation and really easy and fast enough to prepare. I think it's a very appropriate dish to be served on special occasions or holidays. As I advanced two smooth portions that I put in the freezer, I have no idea how to use it and soon will tell!

Cream of Mantua pumpkin with bacon scallops step 1

step 1

Patiently clean the pumpkin by removing the peel and inner filaments then cut the flesh into cubes. In a large saucepan to soften in extra virgin olive oil, chopped onion and thyme sprigs.

Cream of Mantua pumpkin with bacon scallops step 2

step 2

Cook over medium heat for about five minutes then remove thyme sprigs and add the diced pumpkin.

Cream of Mantua pumpkin with bacon scallops step 3

step 3

Stir and cook another 10 minutes and then add the vegetable broth and salt.

Cream of Mantua pumpkin with bacon scallops step 4

step 4

Cook over medium heat, with the lid slightly away, for about 30 minutes, gradually adding the remaining broth pumpkin must always remain below the level of the broth.

Cream of Mantua pumpkin with bacon scallops step 5

step 5

Meanwhile wash the scallops and loosen it with a boxcutter from the shell then with your hands to separate the whites from the orange walnut called called coral.

Cream of Mantua pumpkin with bacon scallops step 6

step 6

Add the orange part of the scallops to the pan with the pumpkin and cook 5 more minutes.

Cream of Mantua pumpkin with bacon scallops step 7

step 7

Then pass the immersion blender to obtain a smooth and homogeneous cream if it were still too thick add a little broth or, in case it is finished, hot water.

Cream of Mantua pumpkin with bacon scallops step 8

step 8

Giving ground pepper, stir and leave on the heat for another couple of minutes.

Cream of Mantua pumpkin with bacon scallops step 9

step 9

For the preparation of the scallops with lard: on a cutting board lay a slice of lard, at the beginning of the slice support the bay leaf and above the scallop.

Cream of Mantua pumpkin with bacon scallops step 10

step 10

tight Roll the slice of lard up at the bottom.

Cream of Mantua pumpkin with bacon scallops step 11

step 11

Once rolled all the scallops, in a large nonstick skillet - without adding oil - make them cook 3 minutes on each side, being careful not to burn them and not to unpack when they turn around.

Cream of Mantua pumpkin with bacon scallops step 12

step 12

Once cooked, put in the dishes piping hot cream of pumpkin and over three Arrange scallops wrapped in bacon with a slight grinding of pepper.

Cream of Mantua pumpkin with bacon scallops step 13

step 13

This refined dish, also suitable for special occasions, I combined with an equally refined Pinot grigio Auburn Petramontis.

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