Elegant and bold, this black linguine dish features seared scallops and a velvety pumpkin-orange saffron sauce for a stunning dinner upgrade.

8 oz black linguine (or regular linguine)

1 lb dry-packed sea scallops

2 tbsp butter (divided)

1 tbsp olive oil

1 shallot, finely chopped

2 garlic cloves, minced

1/2 cup pumpkin puree

Zest and juice of 1 orange

1/4 cup white wine (optional)

Pinch of saffron threads

2 tbsp cream or butter

Salt and pepper to taste

Fresh herbs or extra orange zest for garnish

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1. Cook black linguine in salted water until al dente. Reserve 1/2 cup pasta water.

2. In a saucepan, sauté shallot and garlic in 1 tbsp butter until soft.

3. Add pumpkin puree, orange zest and juice, saffron, and white wine. Simmer for 3–5 minutes.

4. Stir in cream or more butter. Season with salt and pepper.

5. Pat scallops dry, season with salt and pepper.

6. Heat olive oil and 1 tbsp butter in a skillet. Sear scallops 2–3 minutes per side until golden and crusty.

7. Toss cooked pasta in pumpkin sauce. Add pasta water to loosen if needed.

8. Plate pasta, top with seared scallops, garnish, and serve hot.

Use butternut squash puree instead of pumpkin for variation.

Don’t overcrowd scallops, sear in batches if needed.

Sauce can be made ahead and reheated.

Linguine and scallops are best served immediately after cooking.