While in Ashland, Oregon, we had the pleasure of meeting one of Oregon’s top award wining chefs, Neil Clooney of the Dragon Fly Restaurant. He created a holiday appetizer just for you. It is much easier that the title sounds and only takes a few minutes to prepare. This is great as an appetizer or small plate. Neil describes their food as “lifestyle cuisine.”

Cumin Scented Scallops, Kabocha Squash Puree, Ginger Miso Dressing, Pomegranate

Serves 4
Ingredients:
12 U10/20 dry scallops
1 Kabocha/buttercup squash (cooked and pureed)
1 oz Butter
1/2 Pomegranate deseeded
Ground cumin for dusting

For the dressing:
1 Thumb size piece of ginger
1 Juice of lime
1 tbl White miso
1/2 cup Cilantro
1 cup Olive oil

Directions:
Peel and cut the squash up into small pieces cover with salted water and bring to the boil, simmer until tender. Put through a potato ricer add butter and adjust seasoning. Cover in a bowl and keep warm.

For the dressing place all the ingredients in a blender and blend for a good 2 minutes until it is well emulsified and a bright green in colour.

Trim the scallops of any muscles or coral, pat dry then dust with cumin over a plate.
Heat a non stick pan with a little olive oil, when almost smoking place the scallops in the pan and sear for 2 minutes, flip over and cook for a further minute. They should crispy and golden on the outside and opaque in the centre.

To assemble place a spoon of puree at 3 points on the plate offset a scallop on each piece of puree, drizzle the dressing over each scallop and then sprinkle pomegranate seeds around.

Chef’s tip: The best way to get the seeds out of a pomegranate is to cut into sections and then holding it in your hand over a bowl hit the skin side with the back of a spoon. All the seeds should come flying out.

You may want to check out Neil and the Dragonfly.
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Maralyn D. Hill and Brenda C. Hill
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