Monique & Henry's Seared Scallops

in Pumpkin Soup

  • Serves: 4-6


25g clarified butter

½ onion, white

2 cloves garlic

Kaffir lime leaves

2 small butternut pumpkins

50g sugar

750ml chicken stock

50ml cream

18 scallops, large


1. To prepare scallops, heat olive oil in a large frying pan. Season scallops with salt and sear on one side for about a minute or until nicely caramelized. Turn and cook for another 40 sec, remove from pan and allow to cool.

2. To make soup, melt butter in a large heavy based saucepan and gently sweat onions and garlic. Add lime leaves, diced pumpkin and sugar and continue to cook for ten min until sugar starts to caramelize. Add chicken stock, bring to boil and then simmer until pumpkin is soft. Add cream then blend the soup and pass through a fine sieve. Keep warm.

This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.