Thistle cream with pine nuts and scallops

Difficulty: ★★☆


  • 600 gr. Fresh thistles
  • 4 Scallops
  • 40 gr. Pine nuts
  • 200 ml. Liquid cream 18% fat
  • 2 Leeks
  • 1 m. Potato
  • Vegetable stock
  • Virgin olive oil
  • Salt and white pepper to taste

Category: First course


Wash the thistles, remove main ribs and chop. Wash the leeks and chop the white part into pieces, the same size as thistles. Finally, wash the potato and dice it into small dices. Heat some virgin olive oil in a MGF Favorit pressure cooker and brown the pine nuts slightly. Save a quarter of pine nuts to decorate. Add the leek, thistle and potato. Cover with some vegetable stock and season lightly.
Close the unit and cook over high heat, wait until the working valve starts to release steam, low heat intensity to medium-low and let it cook for 18-20 minutes. Once time has elapsed, remove the pressure cooker from the heat source and wait until pressure is completely released. Brown scallops in a MGF nonstick Delicia Skillet until well-browned, season to taste. Check thistles for doneness and grind them with the help of a MGF blender. Add the liquid cream and adjust salt and pepper. Serve on individual plates accompanied by a scallop and some sprinkled pine nuts.

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