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Tasty pumpkin scallops

Meat and pumpkin recipes for October: scallops

Here we are, the month par excellence of good food and good wine, intense flavours, warm colours, enveloping aromas and fragrances that taste like home. The mild and sweet month of the last, splendid excursions in the vineyard, for mushrooms or chestnuts, called "ottobrate".

For the occasion, today we propose a quick autumn recipe suitable for adults and children based on pumpkin and beef, more precisely scallops. These lean and thin slices of beef can be used for many quick preparations in the kitchen such as the recipe for scallops with lemon or scallops in white wine or even for all simple fried foods, such as breaded slices or cutlet and also for pizzaiola meat.

In short, a versatile cut of meat, tasty and super quick to prepare. And, since autumn rhymes with pumpkin, here is the quick recipe for pumpkin scallops: ready, aprons and go!

The recipe for pumpkin scallops

Ingredients of scallops with pumpkin

  • 500 g of beef escalopes
  • 400 g of pumpkin (any type you find is fine)
  • Extra virgin olive oil to taste
  • 00 flour to taste
  • Meat broth to taste
  • Non-sparkling white wine to taste
  • Salt and Pepper To Taste

Creamy pumpkin scallops procedure

The process takes longer to read than to do. The only precaution: to speed up the process, we recommend that you cook the pumpkin lightly before starting the preparation of the recipe, lightly blanch it, put it in the microwave or in the oven at 160° for about 30 minutes and let it cool.

While the pumpkin is cooling, let's prepare the meat. If we have a tall piece of meat, remove the fat and beat the slices with a meat mallet, if we use ready-made escalopes from Carne Genuina we move on to the next step.

Flour the slices well with 00 flour - or whatever you prefer -, a very tasty variant is with rice flour. Heat some oil in a non-stick pan and fry the scallops for a few minutes on both sides, drain them from the oil and let them dry on kitchen paper.

We create a nice base sauce by adding some flour, a pinch of salt and pepper - for an extra taste a small piece of nice soft pumpkin - and add the white wine. Now let's put some meat broth in the sauce and let the sauce reduce a little.

Now take the scallops and place them in the newly created bottom and let them finish cooking for just 5 minutes over low heat. While cooking is finishing, take the pumpkin and cut it into small cubes, season with oil, salt and pepper.

Now let's take the scallops, arrange them on the plate with all the sauce and look at them with the freshly seasoned pumpkin. A sprinkle of pepper, a pinch of nutmeg and autumn is served.