The other day I was cravinggg scallops. While shopping at Trader Joe’s I had an epiphany of enjoying seared scallops in a pumpkin puree. I was worried about the process i.e. struggle that a pumpkin puree might entail but found an alternative: Pumpkin Butter. It has all the ingredients I was looking for including pumpkin, cinnamon, and other spices. This shortcut allowed me to focus on the real challenge: not overcooking the scallops. They turned out phenomenal and actually were the best ones I’ve ever eaten. The scallops were seared to perfection and the pumpkin puree added warm, fall notes.
Trader Joe’s Pumpkin Butter
milk (optional-depending upon desired sauce thickness)
1. Wash and thoroughly dry scallops by lightly patting with a paper towel. This is the key to ensuring the scallops cook properly.
2. Mix flour with paprika, salt, and pepper. (I used about 1 1/2 cup flour for 16 small/medium scallops with 1 tsp of paprika). Coat scallops in flour.
3. Heat coconut oil on medium high in a non stick pan. *It is essential to use coconut oil here as other oils including EVOO and butter burn faster and cause the scallops to also burn. Coconut oil can withstand higher heats.
4. Cook scallops in small batches. *Do not overcrowd pan. Cook on each side for 2-3 minutes or until opaque. You will see a nice, brown crust start to form on the edges. Remove from heat immediately.
5. Mix pumpkin butter with sour cream. (I used about 1/3 cup of each mixed together with a splash of milk to thin out the consistency). Heat in a small pot until well combined and thoroughly heated.
6. Spoon out pumpkin butter puree onto plate and place scallops upon it.