Sea Scallop Recipe

Inspired by Herons

Time45m

Serves4

pumpkin, farm carrots, passionfruit, hoisin glaze

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Ingredients

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1
Prepare the Pumpkin Puree
Peel and dice the pumpkin into small cubes. Boil in salted water until tender (about 15 minutes), then drain and blend until smooth. Set aside.
2
Prepare the Carrots
Peel the farm carrots and cut them into thin julienne strips. Sauté in a pan with 1 tablespoon of olive oil over medium heat for about 5-7 minutes until tender. Season with salt and pepper.
3
Prepare the Passionfruit
Cut the passionfruits in half and scoop out the pulp. Set aside for garnishing.

4
Sear the Scallops
In a large skillet, heat the remaining tablespoon of olive oil over high heat. Once hot, add the sea scallops (make sure they are dry for a good sear). Cook for 2-3 minutes on each side until golden brown and opaque in the center. Season with salt and black pepper.
5
Glaze the Scallops
Once the scallops are cooked, drizzle the hoisin glaze over them in the skillet and toss gently to coat. Remove from heat.

6
Assemble the Dish
On each plate, spread a generous amount of pumpkin puree as a base. Arrange the sautéed carrots on top, then place the seared scallops on the carrots. Finish by spooning a little more hoisin glaze over the scallops and sprinkle the passionfruit pulp around the plate for garnish.