Pumpkin pie with scallop carpaccio with truffle vinaigrette - Hap en Tap | Picky
This pumpkin pie with scallop carpaccio with truffle vinaigrette is an achievable Christmas recipe that you can prepare the day before.
Ingredients
- 12 Scallop
- 250 g Flour
- 5 g Salt
- 10 g Sugar
- 125 g Butter
- 1 Eggs
- 1 Pumpkin
- 300 g Cream
- 3 Gelatine sheets
- 1 sniff Espelette pepper
- 6 g Honey
- 30 g Balsamic
- 120 g sunflower oil
- 2 g Salt
- 1 black truffle
- edible flowers
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