Pan Seared Scallops with Pumpkin Tomato Sauce
Pan Seared Scallops with Pumpkin Tomato Sauce
Lindsay Cotter
Rated 5.0 stars by 1 users
Category
Sauce
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Calories
50
We're back with another FALL fish recipe this week! Yes, more amazing creations and even more to come. Today's recipe focus is on 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!
This sauce goes great poured over zucchini noodles and roasted sablefish or with rice/bean noodles and pan-seared scallops from Sizzlefish.
Ingredients
-
1 shallot, minced (~1/3 C)
-
1 large carrot, chopped
-
3 cloves garlic, minced
-
1 can (14.5 oz) fire-roasted diced tomatoes
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1/3 C unsweetened almond milk
-
1/2 tsp cayenne
-
1/4 tsp black pepper
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1/4 tsp cinnamon
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1.5 C pumpkin, roasted and cubed (or 1 C pumpkin puree)
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1/4 C fresh parsley, chopped
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1/4 C fresh sage, chopped
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1/4 C fresh basil, chopped
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1/4-1/2 C water, as needed to thin sauce
Directions
Heat a large saucepan and lightly coat it with oil. Add shallot and carrots; sauté until they become tender and translucent.
Add tomatoes, garlic, black pepper, and cinnamon to the pan; bring to a boil, then simmer for 7-8 minutes to reduce liquid and allow the flavors to combine.
Transfer to blender or food processor. Add remaining ingredients and blend until smooth.
Taste and adjust spices and liquid as needed.
Recipe Note
Serve over pan-seared scallops and zucchini noodles, then garnish with fresh parsley and cracked black pepper for a vibrant, restaurant-quality presentation.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 50
- Carbs
- 10 grams
- Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 2 grams
- Fat
- 1 grams
- Saturated Fat
- 0 grams
- Sodium
- 120 milligrams
- Potassium
- 350 milligrams
