Seared Scallops with Pumpkin Puree - Rachael Ray Every Day

    Seared Scallops with Pumpkin Puree

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    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.