INGREDIENTS NEEDED FOR SEAFOOD DISH:
Soup:
3 tablespoons Coconut Oil
1 large Onion, coarsely chopped
4 Garlic Cloves
2 tablespoons Red Curry Paste
2 teaspoons grated Ginger
3 1⁄2 cups roasted Pumpkin or Butternut Squash, skin and seeds removed (canned pumpkin also works!)
1 can Coconut Milk
4 cups Veggie Broth
Sea salt and fresh black pepper
Parsley for garnish
Scallops:
12 scallops, washed and patted dry
Salt & Pepper
Pork Belly:
4 ounces Pork Belly Bacon
EQUIPMENT NEEDED FOR SEAFOOD DISH:
Soup:
Soup pot
Ladle
Vitamix Blender
Knife to chop Garlic
Zester for Ginger
Rubber Scraper
Scallops & Pork Belly:
Serrated Knife to cut Pork Belly
Medium Cast Iron Pan
Slotted Spoon
Tongs
THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK SEAFOOD DISH:
Step One:
In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent, 5 to 7 minutes. Add the garlic cloves, curry paste, and ginger. Cook until fragrant, about 2-3 minutes. Add the roasted pumpkin and mix everything together. Add the coconut milk and the veggie broth. Cover and simmer for 15 minutes, stirring occasionally.
Step Two:
Pour the soup into a high speed blender and puree until smooth. Taste and adjust seasonings. Return the soup to the pot and cover to keep warm.
Step Three:
Wash your scallops and pat them dry. Sprinkle them with salt and pepper.
Step Four:
Cut your pork belly into ¼ inch cubes. Heat the cast iron skillet on medium high heat. Add the pork belly cubes and saute until brown and crispy. Add salt and pepper to taste. Remove the pork belly bits and set aside.
Step Five:
To the same skillet, add in the scallops and cook until golden brown on each side, about one minute. Turn down the heat and let them finish cooking while you ladle your soup into bowls.
Step Six: (For each serving)
Ladle the soup into a serving bowl, and top it with three seared scallops and pork belly bits. Garnish with fresh parsley.
DISH STORY:
This story is two fold. One: I love soup! I could eat it every meal. Two: I love to grow my own food to inspire what I cook. This summer, I grew Long Island Squash/Pumpkins. Gardeners often grow amazing produce, but they are not always great at creating garden to table meals with their harvests. This Coconut Curry soup was my favorite recipe I created. The seared sea scallops and the pork belly bits add a layer of delicious decadence that takes a rather simple soup to a gourmet level.
PHOTO OF SEAFOOD DISH:
