Grilled Scallops with Pumpkin Puree and Sage Brown Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.