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

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.

• 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)

METHOD

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

Reprinted with permission from © 2005 Laurentius Press Fired Up: More Adventures & Recipes from Hudson's on the Bend, by Jeff Blank with Sara Courington

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