Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops

Prep Time: 1 Minutes

Cook Time: 30 Minutes

Ready In: 31 Minutes

Servings: 4

Pumpkin Bisque has a light sweet fusion form the Maple syrup and Alaskan Sea Scallops are blackened with Cajuin Seasoning. Now the Pumpkin Bisque has a sweet and spicy flavor. The Blackened Alaskan Sea Scallops are added at the end.

Ingredients:

3 lbs fresh pumpkin (halved & seeded)

4 tablespoons maple syrup

4 tablespoons unsalted butter

3 bay leaves

1 cup maui onion (chopped)

1 cup carrot (chopped)

2 fresh garlic cloves (chopped)

1/2 cup white wine (beringer chardonnay)

5 cups chicken stock

4 cups heavy cream (tempered)

1/4 teaspoon ground allspice

1/8 teaspoon mace

1/8 teaspoon pumpkin pie spice

1 pinch ground nutmeg

2 dashes tabasco sauce

1 lb fresh sea scallop (alaskan)

1 tablespoon old bay seasoning

2 tablespoons cajun seasoning

1/4 teaspoon cayenne pepper

1/2 teaspoon fine sea salt

1 teaspoon white pepper

1/4 cup parsley (chopped)

Directions:

1. Pre-Heat oven to 450°F and place oven rack in middle.
2. Place 2 tablespoons maple syrup into each cavity. Coat cavity using a pastry brush. Place the pumpkin halves on a sheet pan and roast for 1 hour at 375°F Baste pumpkin every 15 minutes. Remove pumpkin flesh from shell and place into a bowl.
3. In a 5-quart soup pot melt 2 tablespoonsbutter. Add bay leaves, maui onion, carrots, garlic and Saute' until vegetables are soft.
4. Add 1/4 cup white wine and reduce by half.
5. Add chicken stock and roasted pumpkin to bisque. Slowly bring to a full boil stirring. Reduce to a slow simmer for 20 minutes uncovered.
6. Wisk in allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce into tempered cream and simmer for 10 minutes.
7. Wisk in warm cream and bring bisque to a full boil. Reduce to a slow simmer for 30 minutes. Stirring to prevent from burning.
8. Remove from heat and discard bay leaves. Using a hand blender puree bisque.
9. Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, 1/4 teaspoon salt and 1/2 teaspoon white pepper.
10. Add remaining butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
11. Reseason bisque with salt and pepper to taste.
12. Serve bisque in hot bowls and add Blackened Alaskan Sea Scallops.
13. Garnish Pumpkin Bisque with Fresh Chopped Parsley.

By RecipeOfHealth.com