Curried Scallops On Pumpkin Polenta Cakes
Ingredients
- 1/2 cup canned unsweetened pumpkin puree
- 1 1/2 cups water
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1/2 tablespoon honey
- Salt
- 1/2 cup polenta (not instant)
- 1/4 cup vegetable oil, plus more for frying
- 1/2 tablespoon curry powder
- 16 medium sea scallops
- Cilantro leaves, for garnish
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