Pumpkin Puree and Scallops by Chef Stephen Barrett

Pumpkin puree and scallops by Chef Stephen Barrett.

Ingredients:

• 250 gm diced pancetta
• 4 large scallops per person
• 1 peeled and cubed squash or pumpkin
• 1 tbsp olive oil
• 1 bunch fresh thyme
• 2 shallots diced
• 1 tbsp honey or maple syrup
• 1 tsp cinnamon or nutmeg – can use both
• 1 cup whipping cream
• 750 ml vegetable broth

Instructions:

1. Make pumpkin puree beforehand and heat for service.
2. Add 1 tsp of olive oil to baking sheet and bake cubed squash, thyme, and shallots at 400 degrees for 25 minutes, or until softened and slightly browned.
3. Remove squash and shallots from oven and put in Dutch oven or large heavy bottom pot. Add 1 tbsp olive oil and fry on high heat until slightly crispy.
4. Add 750 ml vegetable broth, 1 tbsp honey, and 1 tsp cinnamon. Simmer for 5 minutes.
5. Transfer to blender or food processor and blend until smooth.
6. Pass through fine mesh strainer back into your pot and bring to simmer.
7. Add 1 cup whipping cream and simmer.
8. Add salt and pepper to taste.

For the scallops:

1. Place scallops on paper towel to dry on both sides.
2. Heat frying pan or skillet to medium high.
3. Add 1 tsp of olive oil and diced pancetta.
4. Fry until crispy and remove from pan.
5. Add scallops to hot pan.
6. Sear on each side for two minutes, or until charred.
7. Remove from pan.
8. Add purée to bottom of plate, top with scallops, pancetta, and thyme. Drizzle with olive oil and enjoy.