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2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
Pinch of cayenne
1-1/3 pounds of bay scallops
1 medium onion, chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend

Smoked Pumpkin:
6 c. small cubed pumpkin or butternut squash
6 c. rich vegetable broth, preferably low sodium
1 c. unsweetened coconut milk,
Salt to taste (optional)
2 Tbs. unsalted toasted pumpkinseeds
1 bunch chopped cilantro, flat leaf parsley or marjoram leaves, as needed


Sea scallops can be substituted. Halve or quarter if very large. Mix sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with scallops and marinate for 20 minutes.
Load smoker with apple wood and smoke/cook scallops at 190°F for 30 minutes. Smoke pumpkin cubes, placed on Cookshack Seafood Grill or equivalent mesh rack, 60 minutes at 190°F or 45 minutes at 200°F.
Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially covered for 15 minutes. Puree in food processor or blender. Add coconut milk, return to low-simmer. Taste for salt. Float scallops in soup and serve immediately in heated bowls. Garnish each portion with pumpkinseed and 2 teaspoons herbs. Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly covered and refrigerated. When ready to finish cooking, proceed as above.
Yield: 6 servings