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

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

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.