HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS
Pumpkin Bisque with Maple Syrup has a light sweet fusion. Alaskan Sea Scallops with Cajuin Seasoning add a spicy flavor to the Bisque.
Provided by Potagekempcc
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 22
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.
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