We were out this weekend at The Oceanaire in Minneapolis for my wifes birthday, my first time being there. (First post here as a member, long time lurker, and I do the cooking in our home)
I had this dish which was Scallops over a Pumpkin Puree which was absolutely amazing, I would put this dish in my top 5 ever.
Since then, I have not been able to get it out of my head/mouth, and using my google skills has yet to come up with something that I feel would recreate the flavors well enough.
I am fairly confident I can get the chutney close enough to where it needs to be, but the puree has me boggled.
While not terribly appealing to the eye, it packed such a punch of flavor, I had everyone at the table try, all were equally shocked. It was SWEET! Way sweeter than I would have ever thought you could get away with. (We also split a side of maple sweet pots which were coined to be "sweet enough to be a desert" and they paled in comparison) Back on track to the description:
- I would say this rivals the sweetness of pumpkin pie (have a hard time beleiving pre-canned would be used)
- The spices in it gave it a full body, enough to take away from the sweetness. Cinnamon, nutmeg, (allspice?, ginger?, mace?, clove?)
That being said, I am fishing for some thoughts on how to recreate this. To throw in another wrench... I would love to try and do this dairy free if possible (wife has an allergy) We can get by with coconut or almond milk(I know this may change flavoring or texture, but im just looking to get close)
Any insight would be appreciated, thanks in advance for the wealth of knowledge already gathered!