By bereniceh
In Duration ~ 4 min

A festive and gourmet Recipe for the festive season! 🎁

As the festive season approaches, it’s time to shine in the kitchen with a delicious and elegant recipe!

This year, Luminarc has teamed up with Huiles & Olives to bring you the recipe for “Orange-Mandarin-Olive Oil Scallops with Diced Roast Pumpkin”.

Huiles & Olives X Luminarc :

This year, for the festive season, Luminarc has teamed up with Huiles & Olives to create a gourmet recipe to serve to your guests.

Huiles et Olives is the website dedicated to Huiles d’Olive de France and Olives de France. How are they made? What are the different tastes? How do you enjoy olive oil? Which olive oils and olives have PDO – Protected Designation of Origin? The website answers all your questions to help you discover all the secrets of French olive oils and French olives!

Huiles & Olives is also home to more than 600 recipes based around French Olive Oils and Olives – easy, elaborate, traditional or exotic, there’s something for everyone! is run by teams from France Olive, the olive-growing interprofession, which represents the entire French olive-growing industry. So, on our site, we talk about Huiles d’Olive de France and Olives de France in a general way, without highlighting any particular producer/area/mill. However, an interactive map will give you all the contact details you need to buy French olive products!

We’ll also be working together on a competition for 2024 on our Instagram accounts, so follow @HuilesetOlives and @Luminarc_fr. A great prize will be up for grabs, but to find out what it is, you’ll have to follow our accounts!

After this presentation of Huiles & Olives, it’s time to prepare the recipe now

Scallops with Orange-Mandarin and diced roasted pumpkin

Ingredients:10 scallops2 organic oranges1 tangerine (or clementine)

1 to 2 teaspoons Timut pepper

20 g butter

4 tablespoons subtle

French olive oil


800 g pumpkin

2 tangerines


Espelette pepper

1 clove garlic

Some coriander leaves

Preparation: For the roasted pumpkin cubes:

1. Preheat the oven to 180-190°C (gas mark 6-7).

2. Peel the pumpkin, remove the seeds and cut into 1 cm cubes.

3. Cut an orange into segments without the skin.

4. In a salad bowl, mix the diced pumpkin, 2 tablespoons of subtle French olive oil, the juice of 2 mandarins, the crushed garlic clove, salt, pepper and Espelette chilli pepper. Place the mixture in a dish and cook in the oven for around 30 minutes.

5 . Stir the diced pumpkin halfway through cooking.

6 . 5 minutes before the end of cooking time, add half the orange segments, cut into equal pieces, to the diced pumpkin (reserve the remaining segments for garnishing).

The sauce:

Remove some zest from the other orange.

Squeeze the juice from half an orange and half a mandarin orange using our lemon squeezer.

Crush the Timut pepper in a mortar.

In a frying pan, sauté 1 tablespoon of olive oil and the juices.

Meanwhile, fry the scallops in a little butter and olive oil for 3 minutes on each side, seasoning lightly with salt.

Season lightly with salt

Dressage :

Place 2 tablespoons of diced pumpkin with the orange segments (both hot and cold) on the Diana plates.

Add a little citrus sauce and sprinkle with cracked Timut pepper and zest.

Garnish with a few coriander leaves.

A little advice from Huiles & Olives :

For this recipe, choose one of France’s subtly flavoured, sweet and fruity olive oils: Nyons PDO for its buttery hazelnut flavour, Nice PDO for its fresh almond notes or Languedoc PDO for its apple and almond notes.

The photo of the Huiles & Olives recipe highlighted by our Diana collection by Céline de Cérou for France Olive. Makes you want to try it, doesn’t it 😀

Now all you have to do is get cooking to make a splash at your festive meals. Take advantage of this combination of refined flavours to wow your loved ones during the festive season!