Golden Pumpkin Scallops and Crispy Wanton
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Golden Pumpkin Scallops and Crispy Wanton

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Level

moderate
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Cooking

15 min
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Preparation

20 min
Ingredients
Servings
6
Scallops
thaw and pat dry
18
Pumpkin
remove the seeds and skin
300 g
Fried Wanton Skins
10 pieces
White Onion
sliced
1
Chicken Stock
200 ml
Wolfberries
soaked in Chinese wine
1 tbsp
Unsalted Butter
cold
50 g
Cooking Oil
30 ml
Water
for blending
110 ml
Salt
1 tsp
Sugar
1 tsp
How to cook
Marinade the scallops
  • Thaw scallops in fridge overnight.
  • Rinse and pat dry with a clean cloth.
  • Season with 1⁄2 teaspoon of salt and 1⁄2 teaspoon of sugar, then set aside.
Prepare the pumpkin puree
  • In a large pan, add oil, onion and pumpkin - sauté until the onions are soft.
  • Add in the remaining salt and sugar then stir fry for 1 minute.
  • Mix in chicken stock.
  • Bring the pumpkin mixture to a boil and simmer for 10 minutes.
  • Blend the pumpkin mixture into a puree.
Start cooking
  • Sear the scallops over a hot frying pan with oil and butter until golden brown on both sides, then set aside.
  • Pour the pumpkin puree onto a plate.
  • Arrange the seared scallops on it and place the fried wanton skin in the centre.
  • Garnish with wolfberries and coriander leaves (optional), then serve.
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