With restaurant trends showing an ever-increasing demand for pumpkin and more and more consumers trying to be healthful when they dine out, a seafood and pumpkin meal can catch the eye of patrons this fall.
2 lbs large Sea Scallops
1/2 tsp Black pepper, ground
1/4 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/4 tsp Cumin, ground
1/4 tsp Coriander, ground
1 Tbsp Kosher salt
2 Tbsp Canola oil
1 tsp Butter
- Place scallops on a paper towel and gently press to remove surface moisture.
- Combine all spices in a small bowl and mix well. Sprinkle spice mixture over scallops.
- Heat oil in a sauté pan over high heat for 1 minute. As oil begins to smoke, gently place scallops in hot pan and cook for about 2 minutes. When scallops begin to brown around the edges, use a pair of tongs to turn them over. Continue to cook for 2 minutes.
- Add butter to the pan and using a spoon, baste scallops with butter for 1 minute then remove from pan.
- Serve immediately with Pumpkin Risotto.
4 cups Vegetable broth, room temperature
1 cup White wine
2 Tbsp Olive oil
2 cups Aborio or Carnaroli rice
1 1/2 cups Canned pumpkin puree
1/2 cup Butternut squash, peeled, seeded, and small diced
1 medium Yellow onion, chopped
3 cloves Garlic, chopped
1/2 cup Parmesan cheese, grated
1/2 tsp ground white pepper
1 tsp ground ginger
1/4 tsp ground nutmeg
- Saute the onion and garlic in olive oil over medium heat for 3 to 5 minutes, or until soft. Add the rice. Toast rice, stirring, for a minute or two.
- Add in spices and slowly add the wine. Then begin adding the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
- Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through. Finish with chopped parsley before serving.
- Yield: Spiced Seared Scallops and Pumpkin Risotto serves 4 as an entree or 8 to 10 as an appetizer.