Golden Pumpkin Scallops and Crispy Wanton

Serving 6 - 8 pax
Preparation Time 20mins
Skill Intermediate

18pcs Fukuyama Scallops (thaw and pat dry)
½ tsp Salt (for seasoning scallops)
½ tsp Sugar (for seasoning scallops)
30ml Cooking Oil
300g Pumpkin (seeds and skin removed)*
1pc White Onion (sliced)*
50g Cold Unsalted Butter
200ml Chicken Stock
½ tsp Salt
½ tsp Sugar
110ml Water (for Blending)
10pcs Fried Wanton Skins*
1 tbsp Wolfberries (soaked in Chinese wine)*

*Available at your nearest FairPrice store.

  1. Thaw scallops in fridge overnight, then rinse and pat dry with a clean cloth.
  2. Season with salt and sugar, and set aside.
  3. In a large pan, add oil, onion and pumpkin. Sauté onion until soft.
  4. Add salt and sugar, stir fry for 1 min, and add chicken stock. Bring to boil and simmer for 10 mins.
  5. Blend the pumpkin mixture into puree.
  6. Sear scallops over hot frying pan with oil and butter until golden brown on both sides, then set aside.
  7. Pour pumpkin puree onto plate, arrange the seared scallops on it, and place fried wanton skin in the centre.
  8. Garnish with wolfberries and coriander leaves.
Browse Recipes