Makes: 2 servings
1 teaspoon Canadian ginseng powder
1⁄2 fresh pumpkin
50ml fresh milk
Some fresh parsley and salt
1. Peel and deseed pumpkin, cut the flesh into uniform cubes and steam until tender. Then blend until smooth. Add the pumpkin to boiling water.
2. Add milk and scallops to the boiling water, bring to a boil, turn down the heat and cook for another 2 minutes.
3. Add Canadian ginseng powder and garnish with fresh parsley and salt.