Pumpkin Penne with Seared Scallops

Pumpkin Penne with Seared Scallops is a delicious pasta dish that looks decadent but is also so good for you! The penne is smothered in a healthy pumpkin sauce and topped with peas and perfectly seared scallops!

I love pumpkin dishes and that includes savoury ones. This Pumpkin Penne with Seared Scallops is definitely one of those dishes! Not only is it delicious, but it is easy to make and ready in just 20 minutes!

You’ve got to love a wonderful, gourmet-looking dish that is ready in just 20 minutes!

Whipping up this up for a romantic date night meal or even a dinner party is easy to do and since the cook time is so short, it frees you up to spend more time with your guest(s)!

Serve up with a side salad and you have a great meal on the table in a snap!

A plate of penne in a pumpkin sauce topped with peas and seared scallops.

Ingredients in Pumpkin Penne with Seared Scallops

  • Penne pasta
  • Butter
  • Onion
  • Pumpkin puree
  • Milk
  • Nutmeg
  • Parmesan cheese
  • Parsley
  • Salt and pepper
  • Peas
  • Large scallops (I used U15 count scallops)
  • Olive oil

How to make this healthy pumpkin pasta dish

  1. Cook pasta according to package directions. Add the peas in the last minute of cooking. Drain pasta but reserve 1 cup of pasta water.
  2. Meanwhile, melt the butter in a saute pan and add onion. Cook on medium heat until onions are translucent. Add the pumpkin puree, milk, nutmeg, and Parmesan in a saute pan and whisk to combine. Season with salt and pepper.
  3. Slowly add the reserved pasta water to thin out the sauce to desired consistency and add the drained pasta and peas and stir to coat evenly. Top with the chopped parsley and additional Parmesan cheese, if desired.
  4. For the seared scallops, salt and pepper the scallops on both sides. You will need to cook the scallops in 3-4 batches so as not to overcrowd the pan. In a frying pan, heat 1 teaspoon of butter and 1 teaspoon of oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops).
  5. Top pasta with the freshly seared scallops and serve!

So easy, right?

Serve it up with a Healthy Caesar Salad and follow up with a Healthy Chocolate Mousse for a decadent, yet healthy meal!

I hope you enjoy this recipe!

-Cathy

You may also like these other savoury pumpkin recipes:

Pumpkin Dinner Rolls
Pumpkin Fettuccine Alfredo
Creamy Pumpkin Soup

A plate of penne in a pumpkin sauce topped with peas and seared scallops.

Pumpkin Penne with Seared Scallops

Herbs and Flour
A pasta dish that looks decadent but is good for you! The penne is smothered in a healthy pumpkin sauce and topped with peas and perfectly seared scallops!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine American
Servings 5 servings
Calories 633 kcal

Ingredients
  

  • 500 g penne pasta
  • 1 tablespoon butter
  • 1/4 onion finely chopped
  • 1 cup pumpkin puree
  • 2 cups milk
  • 1/8 teaspoon nutmeg
  • 1/2 Parmesan cheese grated
  • 1 tablespoon parsley finely chopped
  • salt and pepper to taste
  • 1 cup peas

For the seared scallops

  • 680 g large scallops patted dry (I used U15 count scallops)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and pepper

Instructions
 

  • Cook pasta according to package directions. Add the peas in the last minute of cooking. Drain pasta but reserve 1 cup of pasta water.
  • Meanwhile, melt the butter in a saute pan and add onion. Cook on medium heat until onions are translucent. Add the pumpkin puree, milk, nutmeg, and Parmesan in a saute pan and whisk to combine. Season with salt and pepper.
  • Slowly add the reserved pasta water to thin out the sauce to desired consistency and add the drained pasta and peas and stir to coat evenly. Top with the chopped parsley and additional Parmesan cheese, if desired.
  • For the seared scallops, salt and pepper the scallops on both sides. You will need to cook the scallops in 3-4 batches so as not to overcrowd the pan. In a frying pan, heat 1 teaspoon of butter and 1 teaspoon of oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops).
  • Top pasta with the freshly seared scallops and serve!

Nutrition

Calories: 633kcalCarbohydrates: 92gProtein: 35gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 627mgPotassium: 816mgFiber: 6gSugar: 11gVitamin A: 8218IUVitamin C: 15mgCalcium: 164mgIron: 3mg
Keyword pasta, penne, pumkin, pumpkin puree, scallops, seared scallops
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