If you’re after a dinner that feels like summer elegance on a plate, this is the one.
Perfectly seared scallops, golden on the outside and buttery inside, nestled on whole grain pasta with velvety pumpkin purée — and just when you think it can’t get better, in comes the stracciatella.

It’s creamy, it’s savory, it’s got that sweet-earthy balance from the pumpkin, and it’s definitely not your average weeknight meal.

Make it for guests and pretend you didn’t just throw it together in under 30 minutes.
Or make it just for you — because you deserve restaurant-level meals at home.

And no, you don’t need fancy ingredients. Just a good pan, seasonal vibes, and someone who says “wow” after the first bite.

Ingredients:

For the scallops:

10–20 tiny sea scallops, cleaned and patted dry
Salt & pepper to taste
1 tbsp olive oil
1 tbsp butter

For the pumpkin–stracciatella purée:

250g pumpkin or butternut squash, peeled and cubed
1 small shallot, chopped
1 tbsp olive oil
Salt & nutmeg to taste
2–3 tbsp stracciatella cheese
A splash of water (to blend)

For the pasta:

160g whole grain pasta (spaghetti, linguine, or tagliatelle)
Salt for boiling

To serve:

Black pepper
Olive oil
Optional: fresh thyme or sage

Instructions:

1. Prepare the Pumpkin–Stracciatella Purée

Preheat oven to 200°C (390°F).
Toss cubed pumpkin and shallot with olive oil, salt, and a pinch of nutmeg.
Roast for 20 minutes or until soft and golden.
Blend the roasted pumpkin mixture with a splash of water until smooth.
Gently fold in stracciatella — it will melt slightly and add a creamy, tangy richness to the purée. Set aside and keep warm.

2. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook whole grain pasta according to package instructions. Drain and reserve a few tablespoons of cooking water.
Lightly toss pasta with a drizzle of olive oil or a spoon of the pumpkin purée to prevent sticking.

3. Sear the Scallops

Heat a skillet over high heat. Add olive oil and butter.
Season scallops with salt and pepper.
Sear for 1.5–2 minutes per side until golden crust forms. Don’t move them while they cook. Remove from heat and set aside.

4. Assemble

Spoon a generous layer of the pumpkin–stracciatella purée on the plate.
Top with pasta.
Place seared scallops over the pasta.
Drizzle with olive oil, sprinkle black pepper, and garnish with herbs if desired.