Squash Soup With Scallops Recipes

SQUASH SOUP WITH SCALLOPS

Steps:

• Cut squash in half, seed, peeled and dice.
• Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
• Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
• Add salt and pepper to taste.
• Bring to a boil then reduce heat and simmer for 15 minutes.
• Cut scallops in half horizontally.
• Pat dry, season with salt and pepper to taste.
• Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
• Add scallops, cook for 1 minute.
• Turn, cook for 1 minute more, or until opaque.
• Transfer scallops to side dish.
• Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.

ROASTED SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
• In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
• Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
• Heat over medium heat and season with salt, pepper and cayenne, to taste.

CURRIED SCALLOP AND VEGETABLE CHOWDER

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add onion and ginger and sauté 2 minutes. Add squash, potatoes, clam juice and curry powder. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes. Puree 2 cups of soup in blender. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
• Add zucchini and coconut milk to pot. Simmer soup uncovered until zucchini is just tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 5 minutes. Season with salt and pepper. Ladle chowder into bowls; sprinkle with cilantro.

PAN-FRIED SCALLOPS WITH BUTTERNUT SQUASH TWO WAYS

Steps:

• To make the purée, heat the butter in a small saucepan and add the squash. Sweat it over a very low heat for 5 mins, then pour over the stock. Cover and gently simmer for 10-12 mins until the squash is very soft.
• Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the squash until smooth, then press through a sieve into another saucepan. Season to taste and set aside.
• To make the warm salad, trim the squash into a neat block, then neatly dice the flesh into cubes no larger than 1cm. Heat half the oil in a non-stick frying pan. Fry the squash for 10 mins, or until tender and coloured, then tip onto a plate.
• Place the pan back on the heat and gently fry the bacon for 10 mins, or until crisp and brown. Add the onion and cook for 2 mins to soften in the fat, then add the capers and squash, drizzle over the sherry vinegar and toss together for 1 min. Off the heat, stir in the chives and the rest of the oil, then tip everything into a bowl and keep warm.
• Have the scallops to hand as you will need to work fast when cooking them. Clean out the frying pan and place it back on the heat with a drizzle more oil. When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on a clock face, starting at 6 o'clock, so you remember which one went in first.
• Scallops take very little time to cook, so by the time the last one is in the pan, the first will be brown and ready to turn over. Flip all the scallops over and give them about 1 min more, then lift onto kitchen paper on a plate to drain the oil. With the salad and the purée still warm, you are now ready to plate up.
• Spoon half the warm salad down the middle of each plate. Overlap 6 pieces of scallop along the salad. Use a spoon to swipe the purée around the outside of the food. Drizzle everything with a touch more oil, and you are now ready to serve.