Heat the olive oil in a frying pan and fry half the basmati rice until golden brown. Drain on absorbent paper and set aside.
Peel the ginger and cut into a fine brunoise. Blanch, drain, and set aside. Cook the remaining rice in boiling salted water, then drain. Combine with the fried rice, ginger, chopped piquillo peppers, chives, salt, and pepper. Set aside.
Cut the pumpkin into cubes the size of the scallops. Cook in a mixture of milk and cream, then drain. Sauté in a pan with a little butter and set aside.
Thread 2 scallops onto each skewer, alternating with the diced pumpkin to make 8 skewers.
Sear the skewers in a buttered skillet until golden.
To plate: Form the rice mixture into a 10 cm circle in the center of the plate and arrange the skewers on top.
Prepare a butter sauce with the remaining butter, soy sauce, and seasonings. Remove from heat, adjust seasoning, and drizzle over the skewers. Finish with a sauce cordon around the plate, a sprinkle of paprika, and fresh chives.
A signature creation by renowned Chef Hubert, showcasing expert balance of flavors and textures.
