Smoked Scallop & Pumpkin Bisque

Yield: 12 to 15 – 250 mL portions

Ingredients:

500 g 	(1 #)		30/40 Scallops
45 mL 	(3 Tbsp.)	Sugar
45 mL 	(3 Tbsp.)	Kosher Salt
10 mL 	(2 tsp.)		White Pepper
10 mL 	(2 tsp.)		Dill

200 g	(1/2 lb.)		Butter
300 g	(3/4 lb.)		Leeks, small dice
300 g	(3/4 lb.)		Onion, small dice
300 g	(3/4 lb.)		Carrot, small dice
300 g	(3/4 lb.)		Potato, small dice
  30 g    (2 Tbsp.)	Garlic, minced
  10 g	  (2 tsp.)	Ginger, grated
 ¾ tsp. 			Nutmeg
¾ tsp.			Thyme
¾ tsp.			Curry powder
¾ tsp.			Cumin
? tsp.			ground Cloves
? tsp.			White Pepper
? tsp.			Cayenne Pepper
To taste		Kosher Salt
1 ½ tsp.			Cocoa Powder
200 g	(1/2 lb.)		Flour

3 L 	(3 qt.)		Chicken Stock

540 g	 (1.2 lb.)	Pumpkin

Procedure:

•Mix together the first four seasonings and sprinkle over the scallops in a stainless steel bowl
•Let marinate for 24 hours, well wrapped in the  refrigerator
•Prepare your favorite wood chips and smoker and remove scallops from marinade
•Smoke until scallops are well penetrated and reserve until needed for service
•In a heavy sauce pot over medium high heat warm your butter and sweat off all of your vegetables until the onions turn translucent
•Add garlic and ginger and sweat for an additional 1 minute
•Stir in your herbs and spices and sweat an additional 1 minute
•Fold in your flour and cocoa until well combined
•Slowly incorporate your chicken stock,  a little at a time, stirring constantly until smooth
•Stir in your pumpkin and let cook for 15 – 20 minutes to remove starchiness of roux
•Season to taste and at service sauté off scallops and place in bowls of bisque ** ( if desired bisque may be mellowed with a little heavy cream and  garnished with chopped herbs ) **