Yes, you read that right… scallops and pumpkin! I told you my mom was great at finding unique recipes! This one you certainly might skip over in a magazine (Men’s Health is where this originally came from) if you read the title quickly, but trust me… it was beyond delicious! The flavors were great, and perfect for the upcoming fall weather. Mom served it over pasta (and added a few of her own flavors) to make it a heartier dinner meal. Again, another fish recipe I will definitely keep.
Seared Scallops in Pumpkin
- 1 lb. scallops
- 1 can pumpkin puree
- 2 tbsp. chopped hazelnuts
- 2 tbsp. chopped pecans
- 3 tbsp. chopped chives
- 3 tbsp. chopped scallions
- 1 cup gluten free chicken broth
- 1 tbsp. lemon juice
- 1 tbsp. honey
- 1 tbsp. vegan butter
- 1 tbsp. olive oil
- salt and pepper to taste
- Toast the hazelnuts and pecans in a shallow saute pan over medium heat, just until they are lightly toasted and you can smell them.
- Combine pumpkin, honey, butter, broth in saucepan and heat over medium heat, until heated through. Season with salt and pepper.
- Dry the scallops with a paper towel and sprinkle with salt and pepper.
- Heat a saute pan over medium high heat for a couple minutes.
- Add the olive oil, lemon juice, and then the scallops to the heated pan. Cook the scallops about 2-3 minutes each side, until browned and firm.
- Pour the pumpkin mixture into a bowl, add the scallops on top. Garnish with hazelnuts, pecans, chives, and scallions. (Note: if serving with pasta… plate the pasta, then the pumpkin on top, then the scallops and garnish).
- Serve hot.
Or over pasta:
Happy Allergy Free Eating!