Smoky Pumpkin Bisque with Soy Glazed Scallops

Smoky Pumpkin Bisque with Soy Glazed Scallops

Soy Glazed Scallops

2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
1 Pinch cayenne
1 1/3 pounds bay scallops
1 medium onion -- chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend

Smoked Pumpkin
6 c. rich vegetable broth -- preferably low sodium
1 c. unsweetened coconut milk
Salt to taste (optional)

Soy Glazed Scallops

2 Tbs. unsalted toasted pumpkinseeds

1 bunch chopped cilantro -- flat leaf parsley or marjoram

leaves, as needed



Sea scallops can be substituted. Halve or quarter if very large. Mix

sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with

scallops and marinate for 20 minutes. Load smoker with apple wood and

smoke/cook scallops at 190 degrees for 30 minutes.

Smoked Pumpkin


6 c. small cubed pumpkin or butternut squash

Smoke pumpkin cubes, placed on mesh rack, 60 minutes at 190 or 45 minutes

at 200.



Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add

Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially

covered for 15 minutes. Puree in food processor or blender. Add coconut

milk, return to low-simmer. Taste for salt. Float scallops in soup and

serve immediately in heated bowls. Garnish each portion with pumpkinseed

and 2 teaspoons herbs.



Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly

covered and refrigerated. When ready to finish cooking, proceed as above.