Seared Scallops with Pumpkin Puree

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Seared Scallops with Pumpkin Puree
  • 8Servings


  • 1 tablespoon EVOO
  • 12 fresh sage leaves
  • 12 scallops
  • Canned pumpkin puree, warmed


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.