Roasted 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 hours to spend cooking. Roasted scallops with pumpkin puree and sage brown butter is ready in under an hour, making it perfect for weeknight dinners or impressing guests without stress. The sweet earthiness of pumpkin pairs beautifully with tender, caramelized scallops, while sage brown butter adds a nutty richness that ties everything together. Pumpkin puree is packed with vitamin A, supporting eye health and immunity, and it's an affordable pantry staple that transforms simple ingredients into something restaurant worthy. The whole meal comes together quickly with minimal cleanup, proving that impressive cooking doesn't require complexity.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 355 mlpumpkin puree
- 118 mlheavy cream
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 2 tablespoonsvegetable oil
- 1 teaspoonsea salt(plus more to taste)
- ½ teaspoonblack pepper
- ¼ teaspoonnutmeg
- 59 mlwhite wine
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Warm the pumpkin puree in a saucepan over medium heat with 2 tablespoons of butter, minced garlic, and diced shallot. Stir frequently for 3 minutes until fragrant.
Tip: Use fresh pumpkin puree for the best flavor, not pie filling.
- 2
Pour in the heavy cream and white wine, stirring until fully combined. Season with nutmeg, salt, and black pepper. Simmer for 5 minutes, then keep warm on low heat.
Tip: The sauce should be creamy but pourable; adjust cream if needed.
- 3
Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry scallops are essential for achieving a proper golden crust.
- 4
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the scallops for 2-3 minutes per side until golden brown. Transfer to a plate.
Tip: Do not move scallops while searing; let them develop a crust undisturbed.
- 5
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and smells nutty.
Tip: Watch carefully to avoid burning; the butter should be amber-colored.
- 6
Return the scallops to the skillet, tossing gently to coat with the sage brown butter. Cook for 1 minute more, then finish with lemon juice.
Tip: This step just warms the scallops through without overcooking them.
- 7
Spoon the pumpkin puree onto individual plates, creating a base. Arrange 4 scallops on top of each serving and drizzle generously with the sage brown butter and pan juices.
Tip: Serve immediately while the scallops are warm and the sauce is creamy.
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