Nantucket Cape Scallops with Pumpkin Purée and Cider Sauce

January/February 2010

Serves seven

  • 2 pounds Cape scallops
  • 1 small pumpkin, peeled and diced
  • 2 Granny Smith apples, peeled and quartered
  • Vegetable stock as needed
  • Pinch of each: cinnamon, nutmeg, salt, pepper
  • 1 cup apple cider
  • 1/4 cup butter

For the purée: Put a sauce pot on the stove over medium heat. Add pumpkin, apples, stock, and spices. Cook just till tender; purée until smooth. Reserve.

Cider sauce: Over low heat, reduce cider until it’s at a near-syrup consistency. Whisk in butter; adjust seasoning with a squeeze of lemon. Salt and pepper to taste.

Scallops: Heat pan over medium-high heat. When pan is hot, sear scallops for approximately 3½ minutes. Take out of pan and serve immediately.

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