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Scallops with Pumpkin

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Scallops
  • 2 Tbsp Butter
  • 1/4 c Flour
  • 2/3 c Fresh Pumpkin cooked
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1/2 tsp Allspice
  • 1/4 tsp Dried Whole Leaf Thyme
  • Salt and Pepper
  • 1 tsp lemon
  • Parsley chopped for garnish

Instructions

  • To cook the pumpkin: Cut in half, scoop out seeds and place cavity side down, on a sheet pan with water.
  • Cook until tender.
  • Scoop out flesh and puree in food processor or blender.