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Scallops over Sugar Pumpkin Puree with Sage and Brown Butter
Jon Davies
Print Recipe
Servings
4
Ingredients
1
sugar pumpkin
split and seeded
4
u-8 scallops
8 -10
sage leaves
thinly julienned
Juice of 1 lemon
Salt & white pepper
7
Tbsps.
unsalted butter
2
Tbsps.
vegetable oil
Instructions
For puree, split and seed pumpkin.
Roast flesh, side down at 350 degrees for 45 minutes.
Cool slightly. Scrape pumpkins and puree with 3 Tbsps butter, salt and white pepper to taste.
In sauté pan, heat oil, sear scallops 4 minutes per side.
Place on plate on top of pumpkin puree.
In same pan, heat butter over medium heat until it starts to foam and brown immediately.
Add sage and lemon juice. Spoon lightly over scallops.