Grilled Scallops with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one autumn evening when I wanted something special but didn't have much time. Grilled scallops with pumpkin puree and sage brown butter sounds fancy, but it's surprisingly quick to pull off in just under an hour. The sweet earthiness of pumpkin pairs beautifully with tender scallops and nutty brown butter, while fresh sage adds an herbal brightness. Scallops are wonderfully lean and packed with protein, making this feel indulgent without being heavy. The whole meal comes together in your kitchen with minimal fuss, perfect for impressing guests or treating yourself to something restaurant quality at home.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 355 mlpumpkin puree(unsweetened)
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves(whole leaves)
- 1shallot(minced)
- 118 mlvegetable broth
- 59 mlheavy cream
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ⅛ teaspoonnutmeg(freshly grated)
- 2 tablespoonsolive oil
- 1lemon(for juice and zest)
Detail level
Instructions
- 1
Warm the pumpkin puree in a small saucepan over medium heat with 2 tablespoons of butter and the minced shallot. Stir occasionally for about 5 minutes until fragrant.
Tip: Warming the puree separately prevents it from cooling the scallops when plated.
- 2
Pour in the vegetable broth and heavy cream, then season with salt, pepper, and nutmeg. Simmer for 5 minutes, stirring gently until well combined and creamy. Keep warm on low heat.
Tip: Don't let it boil vigorously or the cream may separate.
- 3
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and the sage becomes crispy. Remove from heat and set aside.
Tip: Watch carefully as butter can burn quickly once it reaches the brown stage.
- 4
Pat the scallops thoroughly dry and season both sides generously with sea salt and black pepper. Let them sit at room temperature for 5 minutes.
Tip: Dry scallops will sear better and develop a beautiful golden crust.
- 5
Heat a grill pan or outdoor grill to high heat. Lightly brush the cooking surface with olive oil to prevent sticking.
Tip: A very hot surface is key for achieving a proper sear without overcooking the delicate scallop interior.
- 6
Place scallops on the hot grill in a single layer, being careful not to overcrowd. Cook for 2-3 minutes per side without moving them, until they develop a golden-brown crust and are opaque throughout.
Tip: Resist the urge to move the scallops—this creates the desirable caramelized exterior.
- 7
Spoon the warm pumpkin puree into the center of four shallow bowls or plates. Arrange four scallops around each portion of puree.
Tip: Plating while everything is warm ensures the best texture and temperature contrast.
- 8
Drizzle the brown butter and crispy sage leaves over each plate. Finish with a sprinkle of lemon zest and a squeeze of fresh lemon juice.
Tip: The bright acidity of lemon cuts through the richness of the butter and cream perfectly.
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