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Scallop Pavé with Cuttlefish Ink, Chard and Pumpkin (165.15 calories per serving) Recipe
Scallop Pavé with Cuttlefish Ink, Chard and Pumpkin (165.15 calories per serving)
Giovanni D'Amato, Ristorante Il Rigoletto, Italie
Giovanni D'Amato, Ristorante Il Rigoletto, Italie
Flavors of Italy
Total time: 30 to 60 minutes

Preparation time: 15-20 minutes
Cooking time: 2 minutes + 10 minutes for the vegetables

Difficulty: Easy
Chef's Note

Pave di capesante con seppia, il suo nero, bietola e zucca

For 4 servings - total : 660.60 calories<br>(Calories per 100 g / total calories)

- 240 g (8 oz.) large scallops (0.70 / 168.00)
- 120 g (4 oz.) cooked cuttlefish or raw salmon (0.72 / 86.40)
- 20 g (2/3 oz.) cuttlefish ink (0.71 / 14.20)
- 60 g (2 oz.) european pumpkin or North American pumpkin (0.18 / 10.80)
- 60 g (2 oz.) swiss chard, (0.36 / 21.60)
- 40 g (8 tsp.) extra virgin olive oil (8.99 / 359.60)
  1. Finely chop the pumpkin and chard; cook separately in boiling water for 10 minutes with a small pinch of salt.
  2. Slice the scallops into rounds 2 mm (1/16") thick; place them between 2 sheets of parchment and flatten them out slightly - proceed gently so as not to break the fibers.
  3. Chop the cuttlefish finely, as for tartar.
  4. Layer a slice of scallop, some cuttlefish tartar and another slice of scallop to form a stuffed "pavé"; cut into a rectangle for a more symmetrical presentation.
  5. Sauté for 1 minute on each side over medium heat, just long enough for the scallop to become slightly opaque.
  6. With a brush, draw 3 streaks on the plate in cuttlefish ink.
  7. Place the pavé at the end of the center streak (see photo).
  8. In a bowl, combine the pumpkin and chard; place a dollop of the vegetable mixture on the center of the pavé.
  9. Drizzle with olive oil.
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