🥽 Creamy pumpkin scallops are an easy, quick, and delicately flavored autumn main course.
If you are looking for a pumpkin recipe that is original and perfect for impressing at the table, this is the right idea. The soft and flavorful slices of meat perfectly pair with the pumpkin cream, creating a creamy and fragrant dish, ideal for family lunches and dinners.
This pumpkin recipe is perfect for those who love genuine flavors and want to cook something different from the usual.
The preparation is simple: start with the pumpkin cut into cubes, sautéed with oil and garlic, then softened with a bit of water. Part of it is mashed and turned into a cream with the addition of milk, while the other remains in cubes to add texture to the dish.
The slices of meat, floured and flavored with sage, are cooked separately and then enriched with the pumpkin cream. The result? Creamy pumpkin scallops, ready in minutes and with an irresistible flavor.
🔍 If you are looking for autumn recipes with pumpkin, easy main courses with meat, or ideas for cooking pumpkin creatively, the pumpkin scallops are the answer. A seasonal dish, quick to prepare, and perfect for any occasion.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
Ingredients
- 9 oz thin slices of chicken breast
- 1.5 lbs pumpkin
- as needed sage
- 1 garlic
- 3/8 cup milk
- salt
- oil
- as needed flour
Tools
- 1 Pan non-stick pan
- 1 Cutting Board cutting board
- 1 Chopper chopper
Steps
Prepare the pumpkin by removing the skin and internal filaments, and cut it into small cubes.
Place it in a pan with a drizzle of extra virgin olive oil and a garlic clove. Sauté for a few minutes, stirring well to let it absorb the flavors.
If necessary, add a glass of water and let it cook until the pumpkin is soft but not mushy.
Take about a third of the cooked pumpkin, set it aside, and mash the rest with a fork directly in the pan.
Return to the heat, add a glass of milk, and stir until a smooth cream is obtained. Adjust salt to taste.
Add the reserved pumpkin cubes for texture. Meanwhile, flour the slices of meat.
In another pan, heat a drizzle of oil with two sage leaves, and cook the slices on both sides until golden and cooked through.
Pour the pumpkin cream over the scallops in the pan.
Let everything simmer together for 2 minutes on low heat.
The creamy pumpkin scallops are ready!😄
✨Tips
Choose the right pumpkin: for a sweet and velvety cream, use Delica or Mantovana pumpkin. They have dense and flavorful flesh, perfect for this recipe.
Don’t puree the pumpkin: mashing with a fork maintains a rustic and more interesting texture on the palate. If you prefer a smooth cream, you can use an immersion blender.
Recommended meat: veal scallops are the most classic, but you can also use chicken breast or pork loin. The important thing is that they are thin slices.
For a lactose-free version: you can replace the milk with a neutral plant-based drink, such as rice or oat milk.
Add an extra touch: a sprinkle of grated Parmesan cheese or some chopped walnuts on top of the pumpkin cream will make the dish even more delicious.
Storage: creamy pumpkin scallops can be stored in the fridge for a day, in an airtight container. Gently reheat them in a pan with a splash of milk.
