Pumpkin pie with scallop carpaccio with truffle vinaigrette - Hap en Tap
This pumpkin pie with scallop carpaccio with truffle vinaigrette is an achievable Christmas recipe that you can prepare the day before.
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Cooking tools:
- Kitchen scale
- Tart pan
- Rolling pin
- Pastry cutter
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Spatula
- Plate
- Plastic wrap
- Parchment paper
- Fine-mesh sieve
- Oven mitt
- Kitchen towel
- Cooling rack
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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