Appetizer

Saffron-Poached Scallop & Roasted Delicata Squash Carpaccio with Crispy Bottarga Toast & Burnt Honey Drizzle

Name: Saffron-Poached Scallop & Roasted Delicata Squash Carpaccio with Crispy Bottarga Toast & Burnt Honey Drizzle
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 large dry-packed sea scallops (20–30 g each); 250 ml fish or vegetable stock; 60 ml dry white wine; 1 small pinch saffron threads; 2 bay leaves; 1 strip lemon zest; 2 white peppercorns; 1 medium Delicata squash (about 300 g), washed; 30 ml extra-virgin olive oil; sea salt and white pepper; 40 g bottarga (mullet roe); 2 thin slices sourdough bread, cut into 1-inch cubes; 60 g honey (acacia or wildflower); 1 tbsp aged sherry vinegar; 8 small microgreens or pea shoots for garnish; fleur de sel

A single hand-dived scallop is poached in a saffron-infused court bouillon until just opaque, then cooled and sliced tissue-thin. It's arranged in alternating layers with mandoline-shaved Delicata squash, each slice paper-thin and delicate. Crispy bottarga toast provides crunch and briny funk, while burnt honey—reduced until it darkens and bitters—provides a sophisticated, almost acrid finish. This is autumn's opening act: refined, unexpected, and unmistakably Italian.

569calper serving 19gprotein 74gcarbs 21gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this