Recipe for Scallops with Roasted Butternut Squash and Hazelnut Crumble

Preheat the oven to 180°C. Place the salted butter, hazelnut powder, and flour in a bowl and mix with your fingertips until you obtain a sandy dough. Spread on a baking tray lined with parchment paper and bake for 20 minutes. Set aside.

Wash and scrub the butternut squash, then cut it into slices about 1.5 to 2 cm thick. Remove the seeds. Place the pieces on a baking sheet lined with parchment paper and drizzle with olive oil. Season with salt and pepper, then bake for 1 hour. Five minutes before the end, drizzle 2 tablespoons of honey over all the pieces of squash.

Pour a drizzle of olive oil in a pan, then sear the scallops for 3 minutes, turning them regularly.

To finish, serve them with roasted squash, hazelnut crumble, and crushed hazelnuts. Finish with a drizzle of honey and a sprinkle of black pepper. Enjoy your meal!