Scallops with pumpkin and prosciutto by Brett McGregor
Pumpkin and coconut sauce
  1. 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
  1. 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
  1. 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
  1. 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.