Scallops on Pumpkin Cream with Herbs and Speck

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Scallops on Pumpkin Cream with Herbs and Speck
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it de fr es br
  • Gluten Free
  • Lactose Free
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 30 min
  • Serving: 4

PRESENTATION

Scallops on pumpkin cream—what a combo—is like a love letter from Northern Italy, bringing autumn to your plate. The scallops, seriously fresh, are marinated in lime zest. Really, it adds a zing that just lights up their natural flavor. And you know, once they're seared, they get this golden crust. Super crispy on the outside, but tender inside. Perfectly balanced. The pumpkin cream, so so smooth and sweet, works like magic with the seafood. In places like Lombardy and Veneto, sure, they might switch it up with artichoke or pea cream, but pumpkin really really nails it with the scallops.

Fresh herbs? They’re like little green fireworks—add them on top, and you've got a color pop plus that slightly bitter taste that pulls everything together. And the speck? Oh, it's killer. Salty, smoky, and when cooked until crispy, it’s a whole vibe. And the contrast with the creamy pumpkin and soft scallops is, well, amazing. Toss in another touch of fresh herbs, and each bite turns aromatic—it's true antipasti magic, where sea and land meet.

You'll find this dish, for sure, at dinner parties and holiday gatherings in Northern Italy. People love its elegant but laid-back vibe. And listen, you can switch up the creamy base to chestnut or caramelized onion if you’re feeling adventurous. Thing is, it's a go-to gourmet starter—savory with a twist. A bit unexpected, but oh-so-authentic to Northern Italy's flavors. Hosting a dinner? Casual or fancy, this appetizer delivers a taste of Italy’s northern regions, blending simplicity with sophistication—making it pretty unforgettable and seriously satisfying.

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INGREDIENTS
Scallops 4
Delica pumpkin 1.1 lbs (500 g) - (to be cleaned)
Swiss chard 5 ½ cups (200 g)
Speck 3 oz (90 g) - sliced
Garlic 2 cloves
Water 1 ¼ cup (300 g)
Lime peel to taste
Thyme to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Scallops on Pumpkin Cream with Herbs and Speck

To prepare the scallops on pumpkin cream with herbs and speck, first clean the pumpkin and remove the skin. Cut 10.5 oz of flesh first into slices 1 and then into small cubes 2. In a pan, flavor the oil with a clove of garlic and a few sprigs of thyme 3.

Add the pumpkin 4, salt 5, and pepper. Cover with about 1-1.5 cups of water 6 and cook over medium-high heat for about 15 minutes.

Meanwhile, season the scallops with oil 7, salt, pepper, thyme 8, and grated lime zest 9. Mix gently and let marinate in the fridge while you continue with the recipe.

At this point, the pumpkin should have softened, so remove the garlic and thyme 10. Transfer the pumpkin to a jug 11 and blend with an immersion blender to obtain a smooth and homogeneous cream 12.

Set aside and move on to the speck: heat a non-stick pan well, then lay the speck slices 13 and brown over medium-high heat on both sides for about 3-4 minutes 14. When they are crispy and golden, remove them from the pan and set aside 15.

Place the herbs in the same pan 16, season with oil 17, salt, and pepper, and cook over medium-low heat for about 3-4 minutes. Once wilted 18, set the herbs aside.

Finally, cook the scallops: heat the oil with the garlic and thyme in the pan for a minute, then add the scallops 19 and sear over high heat on both sides 20 for a total of 2-3 minutes 21.

You are ready to plate: distribute the pumpkin cream on the base of the plate 22, form a nest of herbs in the center 23, and place a scallop on top 34.

Complete with a slice of crispy speck 25 and a grind of pepper 26. Your scallops on pumpkin cream with herbs and speck are ready to be served 27!

Storage

It is recommended to consume the scallops on pumpkin cream with herbs and speck immediately.

The pumpkin cream and herbs can be prepared in advance and stored separately in the refrigerator for up to 2-3 days.

Tip

If you prefer, you can replace the speck with prosciutto or bacon.

For the translation of some texts, artificial intelligence tools may have been used.
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