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Servings:
8
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Ingredients

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Directions

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  • In a skillet, heat EVOO over medium-high. Add sage leaves and cook until crispy; drain on a paper towel. Sear scallops until cooked through and golden brown, about 2 minutes per side. Dollop each with 1/2 tsp. warmed canned pure pumpkin and garnish with sage leaf.

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