Best Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops Recipes

HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS

Steps:

• Pre-Heat oven to 450°F and place oven rack in middle.
• Coat pumpkin cavity with Maple Syrup using a pastry brush. Place 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.
• In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
• Add 1/4 cup white wine and reduce by half.
• Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
• Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
• Reduce to a simmer for 30-minutes and stir several times.
• Remove from heat, discard bay leaves and puree the bisque.
• Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
• Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
• Season bisque with salt and pepper to taste.
• Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
• Garnish Pumpkin Bisque with Fresh Chopped Parsley.

CURRIED PUMPKIN BISQUE

Steps:

• Slowly saute onion and garlic in oil until transparent, about 5 minutes.
• Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
• Bring to boil, and then lower heat to simmer.
• Cook 20 to 30 minutes.
• Taste for seasoning.
• Add half-and-half and simmer another 10 minutes.
• Remove from heat and cool.
• Blend in batches in blender.
• Strain through a fine strainer.
• Reheat gently, and serve with toasted coconut.

PUMPKIN BISQUE

Steps:

• I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
• Mix well until smooth.
• Stir in evaporated milk.
• Heat slowly to serving temperature, stirring frequently.
• Garnish each serving with a dash of nutmeg.

APPLE PUMPKIN BISQUE

Steps:

• Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.

MAPLE PUMPKIN BISQUE

Steps:

• Heat oil in a soup pot over medium heat.
• Add onion and garlic; cook, stirring often for 5 minutes.
• Add pumpkin and cook, stirring often, for 5 minutes.
• Add wine and simmer until reduced by half.
• Add vegetable and chicken broth; cook until reduced by half.
• (At this point, pumpkin should be soft - if not, continue cooking until soft.).
• Puree soup in a food processor or blender.
• Return soup to pot.
• Season with cinnamon, nutmeg, salt and pepper.
• Stir in cream and maple syrup.
• Reheat, if necessary, and serve.

BOURBON - MAPLE SCALLOPS

Steps:

• Lightly score the tops and bottoms of the scallops with a crosshatch pattern (a slanted tic-tac-toe board). Only let the knife go through the surface slightly.
• Whisk the liquids and seasonings together.
• Add the scallops and let them marinate in the liquid for 15-30 minutes.
• Saute on a medium-high heat for 2-3 minute per side.
• Try to only turn over once.
• Drizzle the pan juices over the top and serve.