We present you with recipes from around the globe and here a simple Alaska meal
“Large, tender, and buttery” Alaska scallops with pumpkin Alfredo
The water in Alaska may be cold, but the air is full of smoky smells, rustling leaves and the gentle, low-boiling sound of streams. This is the time to find new seafood and it is perfectly time to sample Alaska scallops. For $4 each, they are good value for your money. These scallops are cut from large-weight sea scallops and have a smooth texture and are tender and buttery, once cooked.
1 large pumpkin, pureed with a little oil, salt and nutmeg
20 g Spanish almonds
500ml light cream
200g Alaskan fingerling potatoes
20g parmesan cheese
20g toasted hazelnuts, chopped
For the pumpkin sauce
1 tbsp sunflower oil
200g tinned pumpkin
20g anchovies, finely chopped
30g green grapes, halved
20g almonds, chopped
400ml double cream
Soak the pumpkin in cold water for 10 minutes. Leave to drain. Put the pumpkin into a saucepan with all the ingredients for the pumpkin sauce and bring to the boil. Simmer for a few minutes, then set aside to cool.
Heat the sunflower oil in a frying pan and melt over a medium heat. Cook the basil and blue cheese mix for a minute on each side, then add the grated nutmeg and a drizzle of olive oil. Cook the onion for 1 minute, then add the chopped basil and the pureed pumpkin. Cook the pumpkin until it’s cooked through, and serve with the cream, potatoes, rocket, parsley and parmesan cheese.
• This recipe is taken from the new, larger edition of Eat Eat Eat Australia which is published by Aurelius International at £25