Scallop chowder with pumpkin dust and gruyere twist

By February 26, 2013Chef Selections

Dish: Scallop chowder with pumpkin dust and gruyere twist

Chef: Rebecca Kaye (Fairmont Resort Blue Mountains)


4 tbs butter
2 x large brown onion, finely diced
2 x large clove garlic, crushed
4 x rashers bacon diced
1 x tsp curry powder
2 bay leaf
1. 745kg diced peeled potatoes
2 litres fish stock
750 ml whole milk
250 ml cream
4 tbs finely chopped flat leafed parsley
1.200kg fresh scallops, cleaned and cut in half
salt and pepper to taste
Pumpkin Powder
Gruyere twist


Add the butter to a large saucepan and place on a moderate heat until the butter has
melted but not coloured.
Add the finely diced onion and bacon and allow it to cook gently until it is soft and
not coloured.
Add the crushed garlic and curry powder and cook for a minute or two..
Add the potatoes to the onion, bacon mix and pour the fish stock onto them.
Cover and boil gently for about 25 minutes or until the potatoes are soft , add 1/2
scallops and cook out with the milk and cream for a few minutes
Remove from the heat and blend until smooth, pass through chinos, cool for service.
Remainder of the scallops keep for service.
For service- bring soup up to boil , check seasoning.
While soup is coming up to the boil, sauté of the scallops 5 per serve
In the bowl place the scallop, stir in the parsley and teaspoon of mascarpone into the
hot soup; gently pour the spoon over the scallops
Sprinkle with pumpkin dust
And gruyere cheese twist, place cloche over top and serve immediately.

3 litre

Gruyere twist


2 sheets puff pastry, defrosted overnight in the refrigerator
1 egg, lightly beaten
1/2 cup Parmesan cheese, freshly grated
1 cup gruyere cheese, finely grated
2 teaspoons fresh thyme, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


Preheat oven to 190 C.
Roll out each sheet of puff pastry to about 10 by 12 inches on a lightly floured board.
Brush the surface with beaten egg, and sprinkle each rectangle evenly with cheeses,
thyme, salt, and pepper.
Cut about 12 strips out of each sheet, and twist, laying about an inch apart on a
greased baking tray.
Bake for 10 to 15 minutes or until puffed and lightly browned, then turn over and
bake another 5 minutes.
Allow to cool and store in airtight container check every 3 days for freshness.

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