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."
 
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photo by Potagekempcc photo by Potagekempcc
photo by Potagekempcc
Ready In:
2hrs 30mins
Ingredients:
22
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. Loved it! As with any recipe of this complexity, there are inevitable deviations. We didn't weigh the pumpkin, we just used the whole thing; it was small. We used bay scallops instead of sea scallops, and added 1/2 lb of crab meat. We didn't have truffle oil, so we minced 2 crimini mushrooms almost to dust and added them to the vegetables to saute, then substituted Morgenster EVOO on the seafood. No pumpkin pie spice either, so I used a pinch of ground ginger, a pinch of ground cardamom, and I ground up an 1/8 tsp of cinnamon stick with the mortar and pestle. 3 bay leaves (recipe doesn't say how many). At the end, I adjusted the salt using fish sauce, to add a little umami. Overall, the sum total was masterful, zesty, and well-balanced. I can't imagine that one way or the other would have changed the result very much. We served 6 bowls of it, and still had about 3-4 left over, so I would say the number of servings is more like 8-10, rather than 4. Prep time is fairly accurate. Do the pumpkin a day ahead, you'll be glad you did, but the total time then will be somewhat longer.
     
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Tweaks

  1. Loved it! As with any recipe of this complexity, there are inevitable deviations. We didn't weigh the pumpkin, we just used the whole thing; it was small. We used bay scallops instead of sea scallops, and added 1/2 lb of crab meat. We didn't have truffle oil, so we minced 2 crimini mushrooms almost to dust and added them to the vegetables to saute, then substituted Morgenster EVOO on the seafood. No pumpkin pie spice either, so I used a pinch of ground ginger, a pinch of ground cardamom, and I ground up an 1/8 tsp of cinnamon stick with the mortar and pestle. 3 bay leaves (recipe doesn't say how many). At the end, I adjusted the salt using fish sauce, to add a little umami. Overall, the sum total was masterful, zesty, and well-balanced. I can't imagine that one way or the other would have changed the result very much. We served 6 bowls of it, and still had about 3-4 left over, so I would say the number of servings is more like 8-10, rather than 4. Prep time is fairly accurate. Do the pumpkin a day ahead, you'll be glad you did, but the total time then will be somewhat longer.
     

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