Directions

1. Steam the pumpkin and carrots for 10-15 minutes, until tender.
2. Transfer to a bowl, add the ginger and orange juice, then purée with an immersion blender until smooth. (You may need to add a bit more orange juice to reach a smooth consistency.)
3. Keep warm until ready to serve.
4. While the pumpkin and carrots steam, caramelize the leeks: Heat the olive oil in a large skillet over medium heat.
5. Add the sliced leeks and season with salt and pepper.
6. Cook, stirring often for 10-15 minutes, until the leeks are soft, golden brown, and caramelized. Remove from pan and cover to keep warm.
7. Pat the scallops dry, season with salt, and place on a well oiled, preheated grill or grill pan.
8. Cook the scallops for about 2 minutes (without touching them) then carefully flip and cook for another minute or two.
9. To serve, place several individual spoonfuls of the purée onto a plate and top each with a seared scallop.
10. Top each scallop with a slice of prosciutto or Iberian ham, and finish with a sprinkle of the caramelized leeks. Enjoy your masterpiece!