Curried Scallops On Pumpkin Polenta Cakes

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1/2 cup canned unsweetened pumpkin puree

1 1/2 cups water

2 tablespoons heavy cream

1 tablespoon unsalted butter

1/2 tablespoon honey


1/2 cup polenta (not instant)

1/4 cup vegetable oil, plus more for frying

1/2 tablespoon curry powder

16 medium sea scallops

Cilantro leaves, for garnish

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