Fettuccine Alfredo aux pétoncles et à la citrouille

Ingrédients

• 4 ounces fettuccine
• 1 tablespoon butter
• 1/2 cup milk
• 1/3 cup heavy cream
• 3/4 cup Parmesan cheese, freshly shaved
• 1 cup pumpkin purée
• 1 tablespoon olive oil
• 1 sweet bell pepper, julienned
• 1 tablespoon butter
• 7 ounces sea scallops (3-5 per person, depending on the size of scallops)
• 1/4 teaspoon ground cayenne (Double for spicier scallops)
• pinch salt
• 6-8 leaves fresh basil, chopped (optional)

Préparation

1. 1

   Bring a large pot of water to a boil, and cook fettuccine about two minutes LESS than the package directions call for.

2. 2

   Meanwhile, in a large saucepan or wok, heat butter over medium heat until it melts. Then, whisk in the milk and cream. Next, add the Parmesan, and continue to whisk until it melts. Add the pumpkin, and stir again.

3. 3

   In a large, heavy-bottomed pan (like a cast iron pan), heat olive oil over medium-high heat. When the oil begins to shimmer, add bell peppers and sauté for 2-3 minutes until softened. Set peppers aside. (You'll use the same pan to cook the scallops.)

4. 4

   About 2 minutes before the fettuccine is al dente (or, 1-2 minutes before it's perfectly cooked), remove the pasta from the water with a pasta spoon, shake off excess water, and drop the pasta straight into the pumpkin sauce. Toss the pasta into the sauce to coat the pasta. If the sauce seems too thick, add a little of the pasta water (a tablespoon at a time), until the sauce will evenly coat the pasta.

5. 5

   Add the reserved bell peppers to the pasta, and toss to incorporate. Remove pasta from heat, and cover to keep it warm.

6. 6

   In the heavy-bottom pan used to sauté the bell pepper, add 1 TB butter, and raise heat to medium-high. If the butter begins to smoke, lower the heat slightly.

7. 7

   Pat the scallops dry, sprinkle lightly with salt and cayenne. Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.

8. 8

   Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.