Cumin Crusted Scallops

Broes Habanero & Curry Spiced Scallops, Butternut Squash Puree with a Pea & Tarragon Bisque "and a smoking cinnamon stick on fire for good measure" 

Ingredients,
Butternut squash puree,
1 butternut squash, peeled, deseeded and cut into large pieces
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon butter

Pea & tarragon bisque,
6oz English peas
2 shallots, roughly chopped
1 tablespoon butter
1 tablespoon olive oil
5 sprigs of tarragon, chopped
300ml white wine
400ml chicken stock
200ml double cream

Cumin crusted scallops,
12oz scallops, muscle pulled off
2 tablespoons Broes habanero curry powder
1 tablespoon sea salt
2 tablespoons olive oil
1 tablespoon butter

Charred chilli pear,
2 pears, quartered, deseeded and thinly sliced
1 red jalapeno, deseeded and very finely chopped
1 lime, juiced
1 teaspoon olive oil

Method...
Butternut squash puree,
1. Lay out the squash onto a baking tray with parchment paper, drizzle with the olive oil and bake in the oven at 175°c/350°f for 25 minutes.

2. Take out of the oven and place into a small pot with the maple syrup & butter, puree a bit and season to taste.

Pea & tarragon bisque,
1. In a small pot on medium heat add the olive oil, butter and shallots, cook for roughly 1 minute or until you see the shallots start to brown, add the wine.
2. Reduce the wine by half, then add the tarragon, peas, chicken stock and cream, simmer and reduce for roughly 20 minutes, puree with a hand blender then strain and season to taste.

Habanero and curry spiced scallops,
1. Onto a large dinner plate, sprinkle the Broes curry powder and sea salt. Then coat the scallops in the seasoning on both sides.
3. In a large sauté pan on medium heat, add 2 tablespoons of olive oil and a tablespoon of butter, add the scallops making sure there is roughly 1 inch between each scallop, let sit for roughly 2 minutes or until you start to see a brown edge on the bottom sides of the scallops, then turn over and finish cooking for roughly another minute.

Charred chili pear,
1. Preheat a chargrill to high heat.
2. In a small bowl add the pears, jalapeno, lime juice, olive oil and a sprinkle of sea salt and black pepper. Toss it all around a bit then lay them out onto the grill, char on both sides for roughly 30 seconds and set aside.

For Garnish,
"Optional" - Crack in half a cinnamon stick, light up one end and place in the squash puree. This accentuates the curried spices to the dish with the smell of cinnamon. Plus, it will be a nice "wow" factor for your guests!