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1
In a medium saucepan, combine the pumpkin with the water and bring to a boil.
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2
Add the cream, butter, honey and a generous pinch of salt.
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3
Add the polenta in a thin stream, whisking constantly.
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4
Cook over moderate heat, stirring with a wooden spoon, until thickened and tender, about 20 minutes.
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5
Scrape the polenta into a 9-inch-square pan and refrigerate until firm.
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6
In a small saucepan, heat the 1/4 cup of vegetable oil with the curry powder.
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7
Pour the curry oil into a small bowl and let cool.
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8
Spoon off the yellow oil and discard the curry powder.
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9
Run a knife around the sides of the pan and unmold the polenta.
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10
Cut it into 1 1/2 -inch squares; you should have about 32.
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11
Heat 1/2 inch of vegetable oil in a large nonstick skillet until shimmering.
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12
Fry the polenta cakes in batches, turning once, until deep golden and crisp, about 2 minutes per side.
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13
Transfer to a rack set over a baking sheet to drain.
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14
In a large skillet, heat 2 tablespoons of the curry oil until shimmering.
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15
Season the scallops with salt.
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16
Add 8 scallops to the skillet and cook over high heat until browned, about 2 minutes per side.
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17
Transfer to a plate and repeat with the remaining scallops and curry oil.
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18
Let the scallops cool, then cut them in half crosswise.
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19
Arrange the scallops on the polenta, cut side down, garnish with cilantro and drizzle very lightly with the remaining curry oil.
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20
Serve immediately.
