HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS
Pumpkin Bisque with Maple Syrup has a light sweet fusion. Alaskan Sea Scallops with Cajuin Seasoning add a spicy flavor to the Bisque.
Provided by Potagekempcc
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Pre-Heat oven to 450°F and place oven rack in middle.
- Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
- Baste pumpkin every 15-minutes.
- Remove pumpkin flesh from shell and place into a bowl.
- 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.
- Add 1/4 cup white wine and reduce by half.
- Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
- 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.
- Reduce to a simmer for 30-minutes and stir several times.
- Remove from heat, discard bay leaves and puree the bisque.
- Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
- Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
- Season bisque with salt and pepper to taste.
- Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
- Garnish Pumpkin Bisque with Fresh Chopped Parsley.
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Sabal Pathak
[email protected]The soup was a bit too bitter for my taste. I would use less pumpkin next time.
Naeem Abbasi
[email protected]The soup was a bit too sour for my taste. I would use less lemon juice next time.
Kostory ko
[email protected]The soup was a bit too spicy for my taste. I would use less chili powder next time.
yaya
[email protected]The soup was a bit too sweet for my taste. I would use less sugar next time.
Collins Carlos
[email protected]The soup was too salty for my taste. I would use less salt next time.
Shani Qureshi
[email protected]I thought the soup was a bit bland. I would add more spices next time.
Apisai Baria
[email protected]The scallops were a bit overcooked for my taste. I would cook them for a shorter amount of time next time.
Risindu Arachchige
[email protected]I found that the soup was a bit too thick for my taste. I would add more broth next time.
ebdulqehar zaxoyi
[email protected]This soup is a bit pricey to make, but it's worth it for a special occasion.
Irshad Ali
[email protected]This soup is perfect for a special occasion. It's sure to impress your guests.
Ms.Salma Islam
[email protected]I love the presentation of this soup. It looks so elegant and inviting.
FINAL AZAAN
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Mujahid Nazar Hussain kachila
[email protected]I'm not a huge fan of pumpkin soup, but this recipe changed my mind. The addition of scallops and mascarpone cheese makes it rich and flavorful.
Khumo Motlhaping
[email protected]This soup is so easy to make and it's absolutely delicious. I love the combination of pumpkin and scallops. It's a perfect fall soup.
Passco Ranking
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique combination of flavors. I will definitely be making this again.
Narayan Bhattarai
[email protected]This soup is a great way to use up leftover pumpkin. It's also a great way to impress your guests with a dish that looks and tastes like it came from a restaurant.
Isaac Navarro
[email protected]I followed the recipe exactly and it turned out perfectly! The soup was creamy, flavorful, and the scallops were cooked to perfection. My family loved it!
SUMIT GAMING
[email protected]This roasted pumpkin bisque with sea scallops was an absolute delight! The flavors were rich and complex, with the sweetness of the pumpkin perfectly balanced by the briny scallops. The soup was also incredibly creamy and smooth, thanks to the additi