Recipe = Pan-seared Scallop on Pumpkin Puree on 10May2020

pan seared scallop on pumpkin puree

pan seared scallop on pumpkin puree

pumpkin puree

pumpkin puree

pan seared scallop on pumpkin puree3

pan seared scallop on pumpkin puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

second course was pan-seared hokkaido scallop on pumpkin puree.

scallop was perfectly seared, great texture and bite, sweet, fresh and tasty. and the pumpkin puree this evening was splendid, very smooth, and yet some bulk and tasty to the palate and combined perfectly with the scallop.

a delectable and visually pleasing dish, and nicely garnished with a stem of coriander.

the pumpkin puree i added dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, removed skin and cut into 1cm cubes, blended with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…

the key to pan seared scallops is they must be bone dry! other will be boiling and NOT searing scallops.

i dried scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels.

spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.

heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 5 large hokkaido scallops
  • sea salt and pepper

for pumpkin puree-

  • 120g cut pumpkin
  • 1tbsp honeyl
  • 2tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. add dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, remove skin and cut into 1cm cubes, blend with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…
  2. dry scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels
  3. spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.
  4. heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander. voila!

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