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.
A simple salad or even a bean soup would be a fine start to the meal.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.