Looking down, you will see glossy black linguine strands nestling plump, golden scallops, bathed in a vibrant orange sauce. Scattered crimson pomegranate seeds add punchy color and a sprinkling of fresh green herbs adds a final flourish.

Black Linguine with Seared Scallops and Pumpkin-Orange Saffron Sauce

Name: Black Linguine with Seared Scallops and Pumpkin-Orange Saffron Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusion
Ingredients: large sea scallops, 12 cleaned and dried; black linguine, 200 grams N/A; pumpkin purée, 2 cups N/A; large orange, 1 juiced and zested; small shallot, 1 minced; strands of saffron, 5 N/A; dry white wine, ½ cup N/A; vegetable stock, 1 cup N/A; sea salt, 1 teaspoon N/A; black pepper, 1 teaspoon N/A; olive oil, 1 tablespoon N/A; pomegranate seeds, 2 tablespoons N/A; fresh herbs, 2 tablespoons chopped (such as parsley or chives); parboiled edamame beans, as per preference used as side dish (optional)

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Fusion

Technique Simmering

Diet Friendly Pescatarian

Daily Recipe: November 06, 2024

This appetizing recipe puts a playful twist on classic seafood dishes while highlighting the vibrant flavors of autumn. Our key ingredients are scallops and pumpkin purée to bring in a rich, sweet depth that pairs magically with striking black linguine and a tangy orange saffron sauce. It's a remarkable fusion of flavors that is sure to delight your tastebuds!

Ingredients (for 4)

Large sea scallops - 12 - cleaned and dried
Black linguine - 200 grams - N/A
Pumpkin purée - 2 cups - N/A
Large orange - 1 - juiced and zested
Small shallot - 1 - minced
Strands of saffron - 5 - N/A
Dry white wine - ½ cup - N/A
Vegetable stock - 1 cup - N/A
Sea salt - 1 teaspoon - N/A
Black pepper - 1 teaspoon - N/A
Olive oil - 1 tablespoon - N/A
Pomegranate seeds - 2 tablespoons - N/A
Fresh herbs - 2 tablespoons - chopped (such as parsley or chives)
Parboiled edamame beans - as per preference - used as side dish (optional)

Preparation

Step 1 - 🍝💦✅

Cook the black linguine as per packet instructions, drain and set aside
Step 2 - 🍊🍷🎃

In a saucepan, combine pumpkin purée, orange juice, orange zest, minced shallot, saffron, white wine and vegetable stock. Bring to a simmer and let it cook uncovered for 20 minutes, or until the sauce is thickened. Season with sea salt and black pepper
Step 3 - 🍳🔥🐚

While the sauce is simmering, heat olive oil in a large skillet. Add the cleaned and dried scallops and sear each side for about 2 minutes or until golden brown
Step 4 - 🍽️🍝🌿

To serve, combine the black linguine with the pumpkin-orange saffron sauce, and plate it. Place the seared scallops on top of the spaghetti. Sprinkle the dish with pomegranate seeds and chopped fresh herbs
Step 5 - 🍈

If you have parboiled edamame, you can serve it on the side as an optional garnish

Additional

This recipe originated as a creative experiment inspired by the unique culinary traditions of Italy and Morocco. It's a fun, sophisticated dish perfect for a dinner party or festive holiday meal! For a touch of extra protein and greenery, serve with parboiled edamame beans on the side. Kids can help by deseeding the pomegranate or setting the table.