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!
I love Thai food… there are so many meat and vegetable possibilities for someone with food allergies, and the spices offer amazing flavor. When eating out, my favorite Thai dish is Pad Thai… with anything “honey sesame” close behind. But at home, I love making Thai Peanut Noodles. They are rich, filling, and exploding with those great Thai flavor combinations… peanut oil, soy sauce, lime juice, ginger… yum!
I took an existing Peanut Sauce recipe that I have under my Recipes section, tweaked it a little (cooking is always an experiment in progress!), and made it noodle ready. The result? A delicious dish that I could enjoy at my own table! It is also very, very easy… just cook some pasta, stir the sauce ingredients together, and combine.
Thai Peanut Noodles
- one and a half cups smooth peanut butter (I like Skippy Natural)
- 4 tbsp. rice vinegar
- 2 tbsp. honey
- 2 tbsp. sesame oil
- 2 tbsp. wheat free soy sauce
- juice of one lime (put it in the microwave for 10 seconds to get it really juicy)
- 1 tbsp. chopped garlic
- 1 tsp. red chili flakes
- 2 tbsp. ginger
- rice noodles (or your favorite pasta)
- one half cup of the water the pasta cooked in
- chopped scallions, about 2 tbsp.
- one carrot, shredded into fine strips using a vegetable peeler.
- Cook the pasta according to package directions. (When the pasta is done cooking, be sure to reserve one half cup of the water that the pasta cooked in.)
- In a large bowl, combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, lime juice, garlic, red chili flakes, and ginger. Stir well.
- When the pasta is done cooking, pour the one half cup of pasta water into the peanut sauce. Stir to combine.
- Add more warm water if you want to thin out the sauce even more, to your liking. If you don’t have any pasta water left, regular warm water is fine.
- Stir well and pour over the pasta.
- Top with chopped scallions and shredded carrot.
- Serve hot… or cold the next day!
You could also top with chopped peanuts, or shredded chicken.
Happy Allergy Free Eating!