Scallops with pumpkin and prosciutto by Brett McGregor
Ingredients
Scallops
- 1 tbsp olive oil
- 4 sliced prosciutto or streaky bacon
- 12 pcs scallops
- 1/2 tbsp butter
- 1/2 tbsp Salt and pepper to taste
- 1 extra virgin olive oil for garnish
- 1 tbsp Pumpkin and coconut
- 1 Micro herbs to taste
Pumpkin and coconut sauce
- 1 tbsp olive oil
- 2 pcs shallots sliced and diced
- 1 clove garlic sliced
- 2 tbsp fresh grated ginger
- 1 tbsp turmeric
- 1/4 tbsp fenugreek seeds
- 200 g butternut pumpkin diced
- 1/2 cup coconut milk
- 1/3 cup coconut cream
- 3/4 cup fish stock
- 1 tbsp Fish Sauce
- 1 tbsp Salt and white to taste
Instructions
Method
- To make the sauce place a medium saucepan over a low heat. Add shallots, ginger and garlic sauté for around 5 minutes or until translucent. Add the turmeric and fenugreek and continue to cook for a further 5 minutes. Add the pumpkin, coconut milk and cream with the stock. Bring to the boil then simmer for about 10 minutes uncovered until the pumpkin is soft. Add fish sauce, blend until smooth and pass through a sieve to be sure. Season with salt and pepper to taste.
The prosciutto or bacon
- Add a little oil to the pan and cook the prosciutto in batches until crisp. Try to keep the prosciutto flat when it cooks. Drain on a paper towel and set aside.
The scallops
- Heat the oil in the same frying pan, add scallops and cook over a high heat until nicely golden and caramelised. Flip the scallops and add the butter to the pan and use it to baste over the scallops. Remove the scallops and season with salt and pepper.
To serve
- Place a good spoonful of the sauce onto the plate and lay 3 scallops in the middle. Lay a piece of prosciutto over the top. Lay some micro herbs between the scallops and drizzle with a touch of oil.
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