2 pancetta (or Canadian bacon) slices, minced
1/2 stick butter (or equivalent in margarine)
1 large red onion, chopped
3 large cloves garlic, minced
1 medium butternut squash, peeled, seeded and cubed (yielding @ 6 cups)
3 granny smith apples, peeled, seeded and cubed (yielding @ 2-3 cups)
1/4 tsp ground allspice
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground coriander
1/4 tsp curry powder
1/4 tsp red pepper flakes
1/4 tsp ground cinnamon
2 cups half & half cream (fat free)
salt & pepper to taste

In a large skillet over high heat, stir pancetta until tender, add butter (or margarine), garlic, onions - saute until translucent with a glaze then add squash, apples - stir quickly for a minute. Pour broth in, stir and season with allspice, pepper, ginger, coriander curry, red pepper flakes, cinnamon and salt - stir in and turn down heat, cover and allow to cook for 20 minutes, stirring occasionally. Add cream and cook for 2 minutes. Ladle into a blender and puree until smooth. Serve immediately. Serves 6-10.

1 tbsp Extra Virgin Olive Oil
1 cup flour, for dusting
2 lbs fresh sea scallops, washed and patted dry
1 tbsp butter
2 tbsp herbed basting oil (1 tbsp Extra Virgin Olive Oil, 1/2 tbsp Grape Seed Oil, 1/4 tsp Garlic Oil, 1/4 tsp each of dried thyme and parsley)
1 medium fennel bulb, sliced super-thin
2 garlic cloves, minced
1/2 tsp fresh turmeric, minced
1 medium shallot, minced
4 scallions, sliced
1/2 cup cilantro
1/4 tsp red pepper flakes
1 cup re-hydrated freeze dried shitake mushrooms (let mushrooms soak for a few hours in 1 cup Chardonnay and 1 cup chicken stock)
1 lime, juiced

Dust scallops in flour, set aside. In large saucepan, add olive oil and set heat to medium. Carefully add scallops and allow to brown on each side for 1-2 minutes, turn and brown other side. Add butter and basting oil, brown further for another minute flipping quickly. Remove after 2 minutes into covered dish.

In left over scallop drippings, add garlic, turmeric, shallot, scallion, red pepper flakes and saute for 2 minutes. Add fennel, cilantro, shitake mushrooms (including the mixture the mushrooms were re-hydrated in), lime juice, salt and pepper. Saute until fennel is semi-translucent, then add scallops back - quickly toss for one minute then serve. Serves 4.