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  • Writer's pictureBrad Roe

Cumin Crusted Scallops over Butternut Squash Puree with Charred Chilli Pear, Pea & Tarragon Bisque

Butternut squash puree

1 butternut squash, peeled, deseeded and cut into large pieces

1 tablespoon maple syrup

1 tablespoon olive oil

½ tablespoon butter

Pea & tarragon bisque

6oz English peas

3 shallots, roughly chopped ½ tablespoon butter

½ tablespoon olive oil

3oz tarragon, picked off the stem 200ml white wine

400ml chicken stock 200ml double cream

Cumin crusted scallops

6oz scallops, muscle pulled off 1 tablespoon cumin seeds

½ tablespoon sea salt

1 pinch ground black pepper 2 tablespoons olive oil

1 tablespoon butter

Charred chilli pear

2 pears, quartered, deseeded and thinly sliced

1 red jalapeno, deseeded and very finely chopped 1 lime, juiced

1 teaspoon olive oil

Butternut squash puree

1. Lay out the squash onto a baking tray with parchment paper, drizzle with the olive oil and bake in the oven at 175°c/350°f for 25 minutes.

3. Take out of the oven and place into a small pot with the maple syrup & butter, puree a bit and season to taste.

Pea & tarragon bisque

1. In a small pot on medium heat add the olive oil, butter and shallots, cook for roughly 1 minute or until you see the shallots start to brown, add the wine.

2. Reduce the wine by half, then add the tarragon, peas, chicken stock and cream, simmer and reduce for roughly 20 minutes, puree with a hand blender then strain and season to taste.

Cumin crusted scallops

1. Toast the cumin seeds lightly in a sauté pan then grind down into a powder in a mortar and pestle.

2. Onto a large dinner plate, sprinkle the cumin powder, sea salt and black pepper then coat the scallops in the seasoning on both sides of the scallop.

3. In a large sauté pan on medium heat, add 2 tablespoons of olive oil and a tablespoon of butter, add the scallops making sure there is roughly 1 inch between each scallop, let sit for roughly 2 minutes or until you start to see a brown edge on the bottom sides of the scallops, then turn over and finish cooking for roughly another minute.

Charred chilli pear

1. Preheat a char-grill to high heat.

2. In a small bowl add the pears, jalapeno, lime juice, olive oil and a sprinkle of sea salt and black pepper. Toss it all around a bit then lay them out onto the grill, char on both sides for roughly 30 seconds and set aside.

For Garnish

Crack in half a cinnamon stick, light up one end and place in the squash puree.

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