Scallop Petals on Pumpkin Velouté Recipe

Ingredients:

• 12 large scallops (cleaned and shelled)
• 1 small pumpkin (peeled, seeded, and chopped into small cubes)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the chopped pumpkin and cook for 5-7 minutes until it starts to soften.
3. Pour in the chicken stock and bring to a boil. Then reduce the heat to a simmer and cook for 20-25 minutes until the pumpkin is fully cooked and soft.
4. Remove from heat, and using an immersion blender, blend the soup until it is smooth and velvety.
5. Return the soup to the pot and add the heavy cream. Stir well and season with salt and pepper to taste.
6. Meanwhile, in a separate pan, heat the butter over high heat. Season the scallops with salt and pepper and then sear them on each side for 1-2 minutes until they turn golden brown.
7. To plate the dish, ladle a generous amount of the pumpkin velouté into a shallow bowl. Place three scallops on top of each serving of the soup, arranging them like petals on a flower. Garnish with a drizzle of olive oil and a sprinkle of black pepper.
8. Serve immediately and enjoy!

Verdict and Serving Suggestions:

This dish is a perfect combination of the sweet and savory flavors. The delicate scallops contrast perfectly with the creamy and comforting pumpkin velouté. The dish is perfect for a special occasion, a romantic dinner, or any time you want to impress your guests. Serve it with some warm bread, a glass of crisp white wine, and enjoy!