1lb fresh hand dived Scallops

800g pumpkin

200g heavy cream

200g milk

50g unsalted butter

1 tablespoon curry powder

Pumpkin puree

Cut the pumpkin into large cubes and place on a baking sheet drizzle with oil cover with foil and roast until the flesh is tender. Remove from the oven and scrape the pumpkin in to a blender, bring the milk and cream to boil with the curry powder. Pour into the blender and blend until totally smooth. Add butter a small piece at a time. Season to taste.

Pumpkin & Maple syrup dressing

3 table spoon pumpkin seed oil

1 table spoon Maple syrup

1 lime

Kosher salt & pepper

Mix all the ingredients together season to taste

Curried Filo discs

Cut out the filo pastry, which is double layered into 80mm circles, and sprinkle with coconut oil, curry powder & rock salt. Place on a baking sheet and cook until golden brown, approx 8 minutes in an oven 350 degrees F