By Chef Craig Jones, The Cliff at Cap Restaurant, St. Lucia

Prep: 10-15 minutes
Cooking: 15-20 minutes
Serves: 4-6

Ingredients:

• 1lb (1/2 kg) fresh hand div ed Scallop s
• 800g pumpkin
• 200g heavy cream
• 200g milk
• 50g unsalted butter
• 1tbs. curry powder
• Dash of coconut oil
• 3 tbs. pumpkin seed oil
• 1tbs. Maple syrupChe
• 1tbs. extra-virgin olive oil
• 1tbs. unsalted butter
• Juice of 1 lime
• Kosher salt & pepper

Method:

Scallops

Heat a 10- or 12-inch nonstick skillet over  medium high heat for 1 to 2 minutes. Add the oil and butter, if using these ingredients, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.

Pumpkin puree

Cut the pumpkin into large cubes and place on a baking sheet, drizzle with oil, cover with foil and roast until the flesh is tender. Remove from the oven and scrape the pumpkin in to a blender, bring the milk and cream to boil with the curry powder. Pour into the blender and blend until totally smooth. Add butter, a small knob at a time. Season to taste.

Pumpkin & Maple syrup dressing

Mix pumpkin seed oil, Maple syrup and lime juice and season to taste.

Curried Filo discs

Cut out the filo pastry which is double layered into 80mm circles, sprinkle with coconut oil, curry powder &
rock salt. Place on a baking sheet and cook until golden brown approximately 8 minutes, in an oven at 350 0F. (180 0C, Gas mark 4)