Most guests head to five-star Pullman Sydney Hyde Park hotel for its brilliant CBD location, iconic rooftop spa and sweeping views over Hyde Park in Sydney. But, an equally impressive experience is on offer at its luxe Windows on the Park restaurant. Which dishes up sophisticated meals like this delicious recipe for seared scallop with butternut pumpkin puree, toasted pepitas and borage.
INGREDIENTS
SEARED SCALLOPS
3kg scallop, seasoned
PUMPKIN PREE
1.5 kg butternut pumpkin
50g butter
GINGER SYRUP
230g Lemon juice
230g Sugar
150g Ginger
1 piece Thai chilli
GARNISH
20g toasted pepitas
5 pieces borage
3 pieces alyssum
0.5g chilli flakes
INSTRUCTIONS
To prepare the seared scallops:
Season scallops. On a very hot pan cook both the side.
Remove it and place on a paper towel to remove any extra oil.
To prepare the pumpkin puree:
Cut the butternut pumpkin in half and discard all the seeds.
Season it with salt and pepper. Add butter. Wrap in aluminium foil. Roast for 1 hr at 160 degree
celcius
Cool it down over a rack.
Scoop out all the flesh. Discard skin
Take 1kg of butternut pumpkin and 300g of syrup and blend in thermomix at high heat for 8 min.
To prepare the ginger syrup:
Put all the items in a thick bottom pan.
Place it on fire over medium heat.
Once it is simmering remove it and let it cool down.
Strain the ginger and chilli.
To assemble:
On a black slate smear ginger and butternut pumpkin puree.
Place 3 scallops at regular intervals.
Sprinkle the chilli flakes on the scallop.
Put toasted pepitas on the scallop as a garnish to add the crispiness to the dish.
Place borage and alyssum around the puree.