@ Champagneyes Actually, the recipe is quite clear – peeled diced pumpkin is called for and there is no mention of steaming the pumpkin – it is sautéed 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.
We served this at a dinner party, and I don't know if we did something wrong, but we thought it was yucky. Just bland and boring. People were overzealous with the salt shaker trying to revive it. Wouldn't make it again.
We REALLY liked this, but it was a bit saucy and didn't come out quite like the photos! That said, we loved it and would make it again!
This was amazing. Lots of steps, each one very simple. The only white wine I had was vermouth, it was wonderful in the sauce. At the last minute, I realized I didn't have any orzo so used jasmine rice. Will make again and again and again.