Elite Features

  • By Chef Shorne
  • Professional Chef
  • November 28, 2020
  • No Comments

Curry Pumpkin Puree

Curry Pumpkin Puree With Pan Seared Scallops, Shiitake Mushrooms & Baby Broccoli

Chef Shorne’s Recipe

Curry Pumpkin

  • 1 cup of peel and medium butternut squash
  • 1 tablespoon of curry powder of your choice
  • 1 teaspoon of turmeric
  • 1 medium carrot, peeled and sliced
  • 2 garlic cloves
  • 1/2 of an onion, diced
  • 1/4 cup of white wine or Malibu coconut rum
  • 1/2 cup of vegetable stock or water
  • 1/2 cup of coconut milk
  • 1/ tablespoon of maple syrup
  • Salt & pepper
  • Coconut oil

Process

Heat up a tablespoon of coconut oil on medium heat in a medium-sized pan.
Sautéd the onion, garlic pods, carrots, squash with the curry powder and turmeric.

Sauté for 2 mins, then deglaze the curry mix with your option of wine or rum. Once the alcohol evaporates, add the veggie stock and simmer until the mixture is super soft.

Transfer the curry mixture into a blender or food processor. Season with salt and pepper to taste, then add the maple syrup and coconut milk and blend to a smooth consistency.

Scallops

  • 4-6 scallops
  • Salt & pepper

Process

Heat coconut oil to high heat in a sauté pan.
Pat dry the scallops to remove the excess moisture from the scallops. Season lightly with salt and pepper.

Place the scallops in the pan and sear for 2 minutes on each side depending on the size of the scallops.

Shiitake Mushroom and Baby Broccoli

I like to blanch and shock my broccoli in an ice bath.

Process

Put a pot of salted water on to boil. Once boiling, add the broccoli and poach for 2 minutes. Transfer the broccoli to an ice bath to stop the cooking. Set aside.

Heat a sauté pan to medium heat then add some coconut oil. Once hot, sauté the mushrooms for 2 minutes. Add the reserved baby broccoli. Sauté for one additional minute. Season to taste with salt and pepper.

To Plate

Put the pumpkin purée down first on the plate. Then place the scallops and last the mushrooms and baby broccoli. Optional: Garnish with bread crumbs.

(Bread crumbs: Toast some panko bread crumbs on the stove top in a sauté pan with some olive oil. Once the bread crumbs turn golden, remove from the heat, put the mixture in a bowl and season with smoked paprika, salt, garlic powder and black pepper.)

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