Written by Momo Matsubara
Translated by Saki Kimura
・ 200 grams pumpkin, seeds removed
・ 2 grams salt
・ 2 grams salt
・ 15 grams mayonnaise
【Transformation Item】
・ Milk
・ Olive oil and white pepper (optional)
・ Scallops
・ Salt and pepper
・ Butter
・ Cheese
1. Cut the pumpkin into small pieces so that it can be easily cooked (see photo on the right).
2. Heat it in the microwave to soften it.
*Basically, it takes 4 minutes at 600W to soften (2 min at 1200W), but if you want to soften it to the point where it can be crushed with a spoon, I recommend heating it up for about 8 minutes (4 min at 1200W).
3. Crush with a spoon and mix in the salt, honey and mayonnaise.
1. Dilute the pumpkin salad with the desired amount of milk and make a cold soup.
2. Put olive oil, white pepper, etc. as you like!
1. Sprinkle salt and pepper on the scallops.
2. Put the butter in a frying pan and sauté the scallops.
3. Put the pumpkin salad and cheese on top of scallops, cover and cook until the cheese gets melted
Rich, delicious and mellow – Kuromatsu Kenbishi and the sweet and savory pumpkin are similar in flavor. Adjust the amount of honey depending on the sweetness of the pumpkin. It’s a great arrangement, so turn it into all sorts of Halloween-like dishes!
