Butternut Squash Agnolotti with Seared Scallops and Bacon in Brown Butter Sage Sauce

This dish brings together delicate butternut squash agnolotti, golden seared scallops, and crispy bacon in a luxurious brown butter-sage cream sauce. The combination of sweet squash, savory bacon, and nutty brown butter creates a perfectly balanced meal that feels special enough for company but simple enough for a weeknight.

Agnolotti are small, crescent-shaped pasta pockets that are similar to ravioli but made by folding a single strip of pasta over the filling. Here, they’re cooked until tender and then gently tossed in a creamy sauce enriched with cream cheese, sour cream, and Parmesan. The scallops are seared in reserved bacon fat for extra flavor, then finished with a touch of sage and butter. Serve with lemon wedges for a bright finish.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Once cool, roughly chop. Carefully discard all but 1 tablespoon of the bacon fat from the pan (you’ll use it to cook the scallops).
2. While the bacon cooks, zest and quarter the lemon. Peel and mince the garlic. Pick the sage leaves from the stems and finely chop. Pat the scallops dry with paper towels. In a medium bowl, toss the scallops with a drizzle of olive oil, the lemon zest, and half of the minced garlic. Season with salt and pepper.
3. Once the water is boiling, add the agnolotti to the pot and immediately reduce the heat to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the agnolotti and set aside.
4. Heat the pan with the reserved bacon fat over high heat. When the pan is hot, add the scallop mixture in a single layer and cook undisturbed until browned and cooked through, 2-3 minutes. Reduce the heat to low, add 1 teaspoon of chopped sage and 1 tablespoon of butter, and cook until the butter melts and the sage is fragrant, 30-60 seconds. Transfer the scallops to a medium bowl. Wipe out the pan if needed.
5. Let the pan cool slightly, then melt 1 tablespoon of butter in the same pan over medium heat. Cook, stirring, until the butter is foamy and flecked with amber brown bits, 2-3 minutes. Add the remaining garlic and cook until fragrant, 30 seconds. Stir in the chicken stock concentrate, cream cheese, 1 tablespoon of the remaining chopped sage, and 1/4 cup of the reserved pasta cooking water. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove the pan from the heat. Add the sour cream, half of the Parmesan, and 1 tablespoon of butter; stir until melted and smooth. Gently stir in the drained agnolotti, scallops, half of the bacon, and a squeeze of lemon juice. Season with salt and pepper. If the sauce is too thick, add more pasta cooking water a splash at a time until the pasta is well coated.
6. Divide the pasta among bowls. Garnish with the remaining Parmesan and remaining bacon. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely and pat very dry before cooking to avoid steaming instead of searing.

What can I substitute for agnolotti?

You can use any stuffed pasta like ravioli or tortellini. Butternut squash filling is ideal, but cheese or spinach works too.

Can I make this dish ahead?

It’s best served fresh, but you can prep the bacon and chop the sage in advance. Cook the pasta and sauce just before serving.