A patootie of Alaskan scallops | Chris von Goltz

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.

The recipe

1 large pumpkin, pureed with a little oil, salt and nutmeg

40g butter

20 g Spanish almonds

500ml light cream

200g Alaskan fingerling potatoes

20g rocket

20g parmesan cheese

20g toasted hazelnuts, chopped

For the pumpkin sauce

1 tbsp sunflower oil

200g tinned pumpkin

20g butter

20g anchovies, finely chopped

100g peas

30g green grapes, halved

20g almonds, chopped

20g ricotta

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

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