Pumpkin Veloute with Scallops for the thanksgiving recipes. nice recipe. from Paul Liebrandt recipe. Thanks.

Ingredients 

Serves 12

For the Velouté

1 large heirloom pumpkin, such as Red Kuri squash,

peeled, seeded and cut into chunks

6 1/2 cups chicken stock

1 tablespoon tomato paste

3 tablespoons butter

Pinch saffron

1 teaspoon Madras curry powder

To taste salt

Method 

1. Gently sweat squash in butter over low heat for 10 minutes (squash should maintain its original color).

2. Add the tomato paste, saffron and curry powder. Add stock, cover and cook until tender (approximately 30 minutes). Remove from heat.

3. Pour the entire mixture into a blender. Pulse until light and frothy. Add salt to taste and strain entire mixture through a chinois or very fine mesh strainer.

For the Candied Endive

6 endive spears, sliced lengthwise

6 tablespoons olive oil

To taste lemon juice

To taste salt and pepper

1. Heat a sauce pan over low heat. Sweat endive in olive oil and salt for approximately 40 minutes until a light caramel color is achieved. Remove from pan and season cut side up with lemon juice, salt and pepper to taste.

For the Scallops

12 dry sea scallops

4 tablespoons olive oil

Pinch Madras curry powder

To taste Fleur de Sel

1. Heat a nonstick pan over medium-high heat for a minute. Add oil and allow it to heat briefly.

2. Add scallops, being careful not to crowd too many into the pan (cook in batches if necessary). Sear scallops for one minute per side until nicely browned (just barely firm to the touch; middle should be opalescent). Remove from pan and season with fleurde sel and a pinch of curry powder.

To Plate

1 1/2 teaspoons green olives, crushed

1. Place seared scallop in the middle of a warm serving bowl, top with candied endive, pour velouté around and sprinkle with green olives.