"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sea Scallops Sauteed with a Saffron Cream in a Pumpkin Squash Cup Recipe

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This recipe for Sea Scallops Sauteed with a Saffron Cream in a Pumpkin Squash Cup, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 mini pumpkins large enough to hold 4 large scallops
32 large sea scallops (diver hand-picked quality)
3 cups chardonnay
4 tablespoons shallots, minced
2 tablespoons garlic, minced
4 lemons,juiced and zested
1 cup scallions, 1/4" chopped
3 cups heavy cream
1 teaspoon saffron, crushed
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup pumpkin seeds, toasted and seasoned (reserve for
garnish)

Directions:
Directions:
Cut the tops off the pumpkins, just like you would to carve a jack-o-lantern. Using a sturdy spoon, scrape the insides clean. Set aside until you are ready to warm in the oven.

Warm the pumpkin tops and bottoms in the oven at 250 degrees as you begin to prepare the sea scallops

In a large saucepan over high heat, reduce the chardonnay to 2 tablespoons. It will be a golden color with a tart rich flavor.

Add the garlic, shallots, zest, lemon juice, salt, pepper, and crushed saffron. Simmer until the garlic and shallots are soft, approximately 3 minutes.

Add the cream and reduce by half.

Add the scallops and the scallions and simmer on medium heat for 5 minutes. Adjust the salt.

Serve the scallops and saffron cream into the warmed pumpkins.

Serves: 8

Personal Notes:
Personal Notes:
Recipe from Hudson's on the Bend chef

This is the centerpiece dish of an elegant meal. Chef Jeff Blank, creator of this recipe, tells us that you can use gourd type squashes if pumpkin is not available, or purchase ceramic pumpkins . Truly a wonderful dish.

 

 

 

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