Recipe steps
Are you looking for a Christmas recipe for baby? One that can easily be adapted as a starter for adults? I think I have a wonderful little recipe for you!
Christmas recipe for baby
I wanted to cook scallops this year for Christmas. I chose to use frozen scallops in this recipe so there would be no doubt about their freshness, and also for storage reasons. Of course, you can absolutely use very fresh scallops! Be sure to ask your fishmonger for advice.
The combination of butternut squash, the softness of the whipped cream, and the hint of cinnamon creates truly magical flavors and textures! The nutty flavor of the pan-seared scallop is absolutely delicious in this dish.
And once again, this is a recipe that any adult can enjoy as a starter during a festive meal like Christmas, so you can absolutely prepare it in larger quantities 🙂
Here is what you need to make this Christmas recipe for baby: butternut squash cappuccino, cinnamon whipped cream, and pan-seared scallop (from 12 months, for one serving):
Ingredients
How to prepare this Christmas recipe for baby?
Start by peeling the butternut squash. For this, I still always use my amazing tomato peeler (which has actually become my favorite peeler for thin-skinned vegetables). Cut it into small cubes.
Cut a few onion slices.
Then peel and cut the potato into thin slices.
Cooking
Steam everything for 10 minutes.
In the meantime, prepare the foam, a sort of unsweetened whipped cream, which will make a little cloud under the scallop. It needs to be well chilled; this is very important so the foam holds its shape (although it may melt slightly when it touches the butternut squash purée/soup, and that is perfectly fine).
Simply place the cream with a little ground cinnamon in a deep bowl (to avoid splashing everywhere), then use an electric whisk (less tiring, though a hand whisk works too, of course!) to whip the cream until it thickens nicely.
Set it aside while you finish the recipe.
When the vegetables are cooked, blend them. You can choose the texture of this recipe. You can blend it into a purée to make it easier for baby to eat, or add a little cooking water and turn it into a thick soup. In any case, it is best to blend it once first to check the starting consistency.
Now prepare the scallop.
Cooking is simple. In a skillet with a little cooking oil or butter, I seared the frozen scallop over high heat for 2 minutes on each side, then over low heat for another 2 minutes on each side. Perfectly cooked!
(Be sure to ask your fishmonger for advice if using fresh scallops, but normally it is very quick: 1 minute over high heat on each side ;))
For the presentation, again, it is up to you. You can serve it in a cup as I did (but in that case, watch the consistency of your purée, as the scallop may sink to the bottom).
Or serve it in a large ramekin, spread out evenly, with the scallop sitting proudly in the center.
First add the butternut squash, potato, and onion purée/soup, then spoon the whipped cream on top (you can use a piping bag for a pretty effect), and finally add the scallop.
Sprinkle with a pinch of cinnamon, and this Christmas meal / Christmas starter for baby and the whole family is ready! Season in the adults’ plates as usual 😉
Enjoy, and happy holidays to everyone!
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