Pumpkin Asiago Linguine with Seared Scallops

1 package of linguine cooked to package directions
6-8 Jumbo Scallops by @bluetideca dabbed dry with a paper towel and seasoned with salt and pepper
3 slices of thick cut applewood smoked bacon (sliced)
2 cups of heavy cream
1 cup of pumpkin puree
1 medium onion diced
3 cloves of garlic diced
1 cup of shredded asiago cheese
1 tsp pumpkin pie spice
1 tbsp fresh chopped sage
Salt and pepper to taste
2 tbsp butter and olive oil to sear the scallops

Steps to follow

STEP 01
Saute bacon on medium high heat until cooked, add onions
STEP 02
Brown onions and turn off heat
STEP 03
Add heavy cream and pumpkin, whisk until combined and smooth
STEP 04
Turn heat back on to medium/high bring to a boil and stir often
STEP 05
Add garlic, pumpkin pie spice, salt and pepper, stir
STEP 06
Stir in asiago cheese
STEP 07
Remove from heat and add fresh sage
STEP 08
Meanwhile, add butter and olive oil to a cast iron pan on medium/high heat
STEP 09
Once hot add scallops
STEP 010
Cook scallops on one side for 4-6 mins until they are golden brown (don't flip early) cook on other side for 1 minute
STEP 011
Mix sauce with linguine and add scallops on top.

A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!

Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !