Butternut Pumpkin Velouté with Curry Roasted Scallops
- 2 medium butternut pumpkins
- 250g butter
- 250ml cream
- 500ml water
- 8 scallops
- olive oil
- 50g curry powder/salt
- 50g fresh chives
Peel and finely dice the pumpkin.
Place in pan with lid, butter and sweat down for one hour until soft, add touch of water if necessary.
Finish with 250ml of cream. Bring to boil then puree until smooth.
Clean and dry the scallops.
Dust in curry/salt mix and sauté in olive oil until golden on the outside.
Place in a soup bowl and pour finished velouté over and garnish with fresh chopped chives.