Seared Scallops with Pumpkin Puree
- 8Servings
Ingredients
- 1 tablespoon EVOO
- 12 fresh sage leaves
- 12 scallops
- Canned pumpkin puree, warmed
Preparation
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.
