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Coriander Crusted Scallops with Spiced Pumpkin Puree, Beurre Blanc and Pomegranate Gastrique

The savory components of this dish balance elegantly with the sweet scallops and pomegranate gastrique. The healthful benefits of the pomegranates showcase the popularity and value in the impending botanical trends keeping you on the razor's edge of what’s hot on menus today.


What You'll Need

Amount Ingredients
3 each Jumbo Dry Scallops
1 tsp Extra Virgin Olive Oil
3 Tbsp Coriander Pumpkin Seed Dust (recipe below)
3 oz Spiced Pumpkin Puree (recipe below)
3 oz Custom Culinary® Gold Label Beurre Blanc Sauce
1 Tbsp Pomegranate Gastrique (recipe below)
2 Tbsp Frizzled Leeks
½ Tbsp Pomegranate Infused Dried Cranberries
½ Tbsp Toasted Pumpkin Seeds
   
Coriander Pumpkin Seed Dust
2/3 Cup Raw Pumpkin Seeds
1/3 Cup Coriander Seeds
1 tsp Maldon Sea Salt
   
Spiced Carrot Pumpkin Puree 
16 oz Canned Pumpkin Puree
2 Cup Carrot Puree
1/3 Cup Salted Butter (softened)
1 tsp Maldon Salt
½ tsp Ground Cinnamon
¼ tsp Ground Ginger
¼ tsp Ground Allspice
1 Tbsp Aleppo Chili Flakes
1 Tbsp Rendered Bacon Fat
3 Tbsp Chopped Bacon
   
Pomegranate Gastrique
3 Tbsp Sugar
1 Tbsp Water
3 Tbsp Seasoned Rice Wine Vinegar
1 Cup Pomegranate Juice
1 Tbsp Honey
PREPARATION

Coriander Pumpkin Seed Dust
  1. Place the pumpkin seeds and coriander in a 400° F until lightly toasted.
  2. Hand chop the seeds until mildly coarse.
  3. Add salt and blend.
  4. Hold for service.
 
Spiced Carrot Pumpkin Puree
  1. Place all ingredients into a food processor and blend until well incorporated and smooth.
  2. Heat desired amount in microwave as needed for service.
 
Pomegranate Gastrique
  1. In a small saucepan blend together the sugar and water and caramelize lightly over medium heat.
  2. Stir in the pomegranate juice, vinegar and honey and simmer for 10 minutes.
  3. Let cool and place in small squirt bottle for service.
 
Coriander Crusted Scallops
  1. Dust both sides of the scallops with the Coriander Pumpkin Seed Crust.
  2. In a hot sauté pan, lightly brown the scallops in olive oil on both side to a juicy opaque medium rare.
  3. Place a mound of the spiced pumpkin puree in the center of a large bowl or plate.
  4. Circle the puree with a pool of Beurre Blanc.
  5. Place scallops atop the pumpkin and top with frizzled leeks.
  6. Drizzle Pomegranate Gastrique around plate.
  7. Garnish with toasted pumpkin seeds and pomegranate infused dried cranberries.