Roasted Scallops with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops with a golden crust paired with silky pumpkin puree, finished with crispy sage and nutty brown butter for an elegant autumn-inspired dish.
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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