Seared Scallops with Pumpkin and Herbed Orzo

Seared Scallops with Pumpkin and Herbed Orzo
Photo by Scott Phillips

Ingredients

  • 1 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 1 tsp. chopped fresh marjoram or thyme
  • 3 cups ½-inch-diced peeled, seeded pumpkin
  • 1/3 cup finely chopped shallot
  • 2 Tbs. finely chopped shallot
  • 1 Tbs. unsalted butter
  • + 12 more ingredients
    • 3 Tbs. unsalted butter
    • Kosher salt
    • 1 tsp. chopped fresh marjoram or thyme
    • 2 Tbs. coarsely chopped, salted, roasted hulled pepitas
    • 1/3 cup heavy cream
    • Kosher salt and freshly ground black pepper
    • 1/3 cup dry white wine
    • 8 oz. orzo
    • 1 Tbs. coarsely chopped fresh flat-leaf parsley
    • 3 medium cloves garlic, minced
    • 2 medium cloves garlic, minced
    • 1 lb. large all-natural “dry” sea scallops, side muscle removed

Bring a medium pot of salted water to a boil over medium-high heat. Melt the butter in a 12-inch nonstick skillet over medium heat. Add the pumpkin and shallot and cook, stirring, until the pumpkin is almost tender and the shallot is golden, 6 to 8 minutes. Add the garlic and cook, stirring, unt...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network