Talking to a colleague about geospatial data…

Him: You should check out our Uber Eat platform.

Me: What???

Him: Uber Eat. Very dangerous for old people.

Me: What???

(And then I remember he’s French. It’s Urban Heat!!)

Coconut Squash Soup with Seared Scallops

(Adapted from Eating Well)

For 5 servings

Ingredients

For the Squash Soup

• 2 tbsp olive oil
• 2 medium leeks, trimmed and sliced
• 4 cloves garlic, peeled and minced
• 1 small piece of ginger root (about ½ inch), peeled and minced
• 1 quart vegetable broth
• 1 small kabocha or butternut squash (about 2 lbs), peeled and cubed
• ½ can coconut milk (about 7 oz)
• ⅛ tsp cayenne pepper
• Salt, to taste

For the Seared Scallops

• 10 medium scallops, patted dry
• ½ tsp ground coriander
• ⅛ tsp salt
• ⅛ tsp black pepper
• 1 tbsp olive oil

For Serving

Instructions

1. Prepare the Soup
   • In a large saucepan, heat 2 tbsp olive oil over medium heat.
   • Add the sliced leeks and sauté for about 3 minutes, until softened.
   • Stir in the garlic and ginger, cooking for 1 minute until fragrant.
   • Pour in the vegetable broth and add the cubed squash.
   • Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes or until the squash is tender.
   • Remove from heat.
   • Using a handheld blender, purée the soup until smooth and creamy.
   • Stir in the coconut milk and cayenne pepper. Season with salt to taste.
2. Sear the Scallops
   • Season the scallops with ground coriander, salt, and black pepper.
   • Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
   • Sear the scallops for 1–2 minutes per side until golden brown and just opaque in the center.
3. Serve
   • Ladle the soup into bowls.
   • Place two scallops on top of each serving.
   • Garnish with cilantro leaves and a sprinkle of lime zest.