Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops Recipe

Name: Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs fresh pumpkin (Halved & Seeded); 4 tablespoons dark amber maple syrup; 4 tablespoons unsalted butter; 3 bay leaves; 1 cup maui onion (Chopped); 1 cup carrot (Chopped); 2 fresh garlic cloves (Chopped); 1/2 cup white wine (Beranger Chardonnay); 5 cups chicken stock; 4 cups heavy cream (Tempered); 1/4 teaspoon ground allspice; 1/8 teaspoon ground mace; 1/8 teaspoon pumpkin pie spice; 1 pinch ground nutmeg; 2 dashes Tabasco sauce; 1 lb fresh sea scallop (Alaskan, Rinsed & Pat Dry); 1 tablespoon Old Bay Seasoning; 2 tablespoons cajun seasoning; 1/4 teaspoon cayenne pepper; 1/2 teaspoon fine sea salt; 1/2 teaspoon white pepper; 1/4 cup parsley (Chopped)

Servings: persons

3 lbs fresh pumpkin (Halved & Seeded)
4 tablespoons dark amber maple syrup
4 tablespoons unsalted butter
3 bay leaves
1 cup maui onion (Chopped)
1 cup carrot (Chopped)
2 fresh garlic cloves (Chopped)
1/2 cup white wine (Beranger Chardonnay)
5 cups chicken stock
4 cups heavy cream (Tempered)
1/4 teaspoon ground allspice
1/8 teaspoon ground mace
1/8 teaspoon pumpkin pie spice
1 pinch ground nutmeg
2 dashes Tabasco sauce
1 lb fresh sea scallop (Alaskan, Rinsed & Pat Dry)
1 tablespoon Old Bay Seasoning
2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1/4 cup parsley (Chopped)

1
Pre-Heat oven to 450u00b0F and place oven rack in middle.
2
Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375u00b0F.
3
Baste pumpkin every 15-minutes.
4
Remove pumpkin flesh from shell and place into a bowl.
5
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.
6
Add 1/4 cup white wine and reduce by half.
7
Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
8
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.
9
Reduce to a simmer for 30-minutes and stir several times.
10
Remove from heat, discard bay leaves and puree the bisque.
11
Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
12
Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
13
Season bisque with salt and pepper to taste.
14
Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
15
Garnish Pumpkin Bisque with Fresh Chopped Parsley.

1584

kcal

Calories

109

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 lbs fresh pumpkin (Halved & Seeded), 4 tablespoons dark amber maple syrup, 4 tablespoons unsalted butter, 3 bay leaves, and more.

Yes, Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops

How did you like this recipe?

Frequently Asked Questions