Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops Recipes

HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS

Steps:

• Pre-Heat oven to 450°F and place oven rack in middle.
• Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
• Baste pumpkin every 15-minutes.
• Remove pumpkin flesh from shell and place into a bowl.
• In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
• Add 1/4 cup white wine and reduce by half.
• Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
• Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
• Reduce to a simmer for 30-minutes and stir several times.
• Remove from heat, discard bay leaves and puree the bisque.
• Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
• Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
• Season bisque with salt and pepper to taste.
• Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
• Garnish Pumpkin Bisque with Fresh Chopped Parsley.

PUMPKIN BISQUE

Steps:

• I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
• Mix well until smooth.
• Stir in evaporated milk.
• Heat slowly to serving temperature, stirring frequently.
• Garnish each serving with a dash of nutmeg.

PUMPKIN AND SHRIMP BISQUE

Steps:

• 1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
• 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
• 3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
• Variation
• Substitute winter squash purée, such as butternut or acorn, for the pumpkin.

APPLE CIDER PUMPKIN BISQUE

Steps:

• Melt the butter in saucepan on low heat, don't burn the butter!
• Mix in the flour.
• Slowly stir in the milk.
• Stir constantly over medium heat until thickened. (about 15 minutes or so).
• Add pumpkin, mix and heat thoroughly.
• Slowly add the cider and fully incorporate.
• Sprinkle with some nutmeg to serve.
• For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.

MAPLE PUMPKIN BISQUE

Steps:

• Heat oil in a soup pot over medium heat.
• Add onion and garlic; cook, stirring often for 5 minutes.
• Add pumpkin and cook, stirring often, for 5 minutes.
• Add wine and simmer until reduced by half.
• Add vegetable and chicken broth; cook until reduced by half.
• (At this point, pumpkin should be soft - if not, continue cooking until soft.).
• Puree soup in a food processor or blender.
• Return soup to pot.
• Season with cinnamon, nutmeg, salt and pepper.
• Stir in cream and maple syrup.
• Reheat, if necessary, and serve.

SARASOTA'S BEST SCALLOP BISQUE

Steps:

• Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
• Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
• Scallops -- Remove the bay leaf, then add the scallops back in and with an immersion blender or you can use a regular blender, blend the scallops and vegetable mixture until thick, creamy and smooth.
• Finishing -- Add in the fresh thyme, sherry, cream, salt and pepper to taste. Keep on medium low to let it heat up. Now if you like it thinner you can add a little more chicken stock, and if you like it thicker you could make a little "slurry" with corn starch and water to help thicken the soup, but I don't find it necessary. It should be just about perfect.
• Garnish -- My favorite part. I take some nice big sea scallops patted dry and dredge in egg mixed with salt and pepper, and then the bread crumbs. Then in a small non-stick skillet, melt the butter and saute until golden brown on each side. Just 2-3 minutes per side is all it takes. Then I just add 2-3 scallops per wood skewer and add to the bisque. Some chopped chives and a dash of paprika make for a extremely elegant soup. And the fresh sauteed scallops just taste so good with the creamy soup.
• I don't make this for everyday soup, but for a casual or even formal dinner party it is always a show stopper. The soup can easily be made ahead and then reheated. Then just saute your skewered scallops as a garnish and serve. It really is a great soup.

THANKSGIVING PUMPKIN BISQUE

Steps:

• Simmer pumpkin in the chicken stock until soft and tender about 25 minutes.
• Transfer pumpkin to a food processor and puree.
• Return pumpkin to the chicken stock.
• In a skillet heat butter to bubbling over medium-high heat.
• Add minced onion and sauté until clear.
• Add garlic and saute 1 minute longer.
• Add salt, thyme, ginger and brown sugar.
• Add this mixture to the simmering pumpkin stock.
• Whisk in the lemon juice and pepper.
• Heat through uncovered for 25 minutes.
• Stir in the cream and heat 10 minutes.
• Top with nutmeg-thyme croutons.
• ---------CROUTONS---------.
• Heat butter and oil in a skillet over medium high heat until sizzling.
• Add bread crumbs and toss quickly to coat and fry, stirring until golden brown.
• Remove from heat and toss with thyme, nutmeg and seasoned salt.
• Cool to room temperature.

APPLE PUMPKIN BISQUE

Steps:

• Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.