Scallops, pumpkin crisps, culatello, onion chutney, thyme and fennel

Preparation

1. Rinse the scallops under water and remove the coral (the orange part).
2. Peel the pumpkin and cook it. Put it through the blender. Spread the pumpkin puree about 1cm thick on top of the baking paper. Put in the oven at 100 degrees until completely dry.
3. Blend the onion jam with a drizzle of oil to make it homogeneous and without lumps.
4. Roll half a slice of culatello around the scallop. Heat a pan with a thin layer of oil, cook two minutes on each side or until golden brown.
5. Very finely chop the thyme.
Presentation

Chop the dried pumpkin into crisps and place them on the bottom of the plate. Arrange the scallops on the crisps and add the onion sauce. Garnish with the chopped thyme and fennel.