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Pan Seared Scallops with Pumpkin Tomato Sauce

by Lindsay Cotter October 09, 2014

Pan Seared Scallops with Pumpkin Tomato Sauce

We're back with another FALL fish recipe this week! Yes, more amazing creations and even more to come. Today's recipe focus is pumpkin! Our good friend and fellow Sizzlefish Athlete Laura (Sprint 2 the Table) has shared with us her favorite Pumpkin sauce that pairs perfectly with fish. Get ready to be amazed! 

PUMPKIN TOMATO SAUCE

  • 1 shallot, minced (~1/3 C)
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1/3 C unsweetened almond milk
  • 1/2 tsp cayenne
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1.5 C pumpkin, roasted and cubed (or 1 C pumpkin puree)
  • 1/4 C fresh parsley, chopped
  • 1/4 C fresh sage, chopped
  • 1/4 C fresh basil, chopped
  • 1/4-1/2 C water, as needed to thin sauce

Heat large saucepan and lightly coat with oil.  Add shallot and carrots; sauté until it becomes tender and translucent.  Add tomatoes, garlic, black pepper, and cinnamon to pan; bring to a boil and then allow to simmer for 7-8 mins to reduce liquid and allow flavors to combine.

Transfer to blender or food processor.  Add remaining ingredients, and blend until smooth.  Taste and adjust spices and liquid as needed.

Makes 3.5 cups.

This sauce goes great poured over zucchini noodles and roasted sablefish or with rice/bean noodles and pan-seared scallops from Sizzlefish.

 

 

Pumpkin Tomato Sauce over Sizzlefish Scallops

 

Let us know if you try it out! And thank you Laura for sharing your amazing recipes. We can't wait to try this! 

 

Check out Laura's blog for more amazing fish creations! And dont' forget our FALL discount special. Use the code OCTBONUS for $10 off your order the whole month! Shipping now included.

 

Cheers!

Lindsay Cotter

Sizzlefish Nutrition Specialist and Recipe Creator




Lindsay Cotter
Lindsay Cotter

Author


Sizzlefish

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