Scallops and Pumpkin puree

The pumpkin puree I made in the same way as the pumpkin soup but with less water in order to achieve the puree consistency. I mixed it with 2 spoons of light creme fraiche and added fresh grated ginger. I used frozen scallops which I first defrosted during the night and patted them dry with paper before pan-frying them on each side. Then I seasoned them with salt and pepper. When serving I dropped over a little of truffle oil and decorated it with a few persil leaves. This dish could be served as a light lunch/dinner or as a starter.

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