Butternut Squash Soup with Coconut and Sauteed Scallops

  
One of the most exotic places in the world I think are the Spice Islands. Located in the eastern part of the Indonesian archipelago, the names are evocative: Moluccas and Banda. Even the word “archipelago” seems exotic to me. I once read a book about the Spice Islands trade and the discovery of entire islands covered entirely in nutmeg or clove trees. The voyages to these places took a year, literally to the opposite end of the earth, and greeting them were South Pacific seas dotted with lush, verdant islands of tropical wonder.
Of course, the reality was much harsher. What sane person would want to ride a small, wooden boat across the ocean for a year, without air conditioning or a bath, only to confront steamy jungles, deadly local populations, and deadlier disease? And I don’t even particularly like nutmeg. Nonetheless, nutmeg is the spice of our fall season used to flavor our autumn squashes and pumpkins. I have several recipes for butternut squash soup and all are hearty and warming. But a new recipe caught my eye as a way to turn traditional fall into an exotic adventure. Another recipe from the “New York Cooks: 100 Recipes from the City’s Best Chefs,” this recipe is from Cyril Renaud, chef and owner of Fleur de Sel on East 20th Street in Manhattan. It pairs butternut squash soup with scallops, and seasons with coconut, in addition to the nutmeg. I cut the nutmeg he recommended in half from 2 tbsp to 1 tbsp and still found it too much. Thus, I recommend only 1 tsp of nutmeg, but add as much as you want. I also could not get my coconut milk to froth as he recommended, so I just added a dollop in the middle of the soup to swirl around to taste. Altogether, something fun and different. Serves 2

Ingredients:
4 tbsp olive oil
6 shallots, peeled and sliced into long, thin strips
1 whole butternut squash, peeled, seeded and cut into 1-inch pieces
1/3 cup coconut flakes
1 tbsp nutmeg
2 tsp salt
1 tsp white pepper
1 qt milk
8 large scallops
2 tbsp coconut milk

Directions:
Preheat oven to 350o degrees. In a pot over low heat, heat 2 tbsp of oil, add shallots and saute until translucent. Raise heat to medium and add squash, sauteeing for 10 minutes while stirring periodically. Meanwhile, spread the coconut flakes evenly over a cookie sheet and bake for a few minutes to dry out. Grind the flakes in a mixer to make a powder. Take care not to grind too long or the sugars will congeal and the coconut will stick together. Add the coconut, nutmeg, salt and pepper to the squash. Pour in the milk and bring to a simmer, cooking a further 15 minutes or until the squash is very soft. Strain the squash, reserving the milk, and blend in a blender until a smooth consistency. Add some of the cooking milk if the soup needs more moisture to become a creamy soup. Set aside.
In a medium fry pan, heat 2 tbsp of oil until it begins to ripple. Season scallops with salt and pepper and add to pan, searing on one side for 3 minutes or until golden brown. Turn over the scallops and cook a minute or two longer.
To plate, ladle soup into shallow bowls. Place 4 scallops in each bowl, and spoon a dollop of coconut milk in between the scallops. Serve.