This stunning dish gets a double dose of pumpkin. Tender chunks of the sautéed flesh are stirred with orzo and the dish is finished with a sprinkling of chopped roasted pumpkin seeds.
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A simple salad or even a bean soup would be a fine start to the meal.
Love this recipe.....perfect in the fall when the sugar pumpkins are available. I do adjust the seasonings...have nevefr had any left oover. Might also be the easy access to fresh scallops!
@ Champagneyes Actually, the recipe is quite clear peeled diced pumpkin is called for and there is no mention of steaming the pumpkin it is sauted in butter with the shallots.
I've made this several times and have never had leftovers. Hub is not a fan of sea scallops but he really loves this dish. I have found that the trick to maintaining the integrity of the ingredients is to peel the pumpkin raw, without steaming first, so it doesn't have a chance to break down in the sauce. I gave it 4 stars because the instructions could be a little more clear on this point.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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