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

This dish brings together tender butternut squash agnolotti, crispy bacon and perfectly seared scallops, all enveloped in a luxurious brown butter sage cream sauce. It’s a delightful combination of flavors and textures that feels special enough for a celebration yet simple enough for a weeknight treat.

The agnolotti are delicate pasta pillows filled with creamy squash and they pair beautifully with the savory bacon and sweet scallops. The brown butter sauce, infused with fresh sage and a touch of lemon, ties everything together. Follow these steps to create an impressive meal that will have everyone asking for seconds.

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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 Peruvian 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.
2. Heat a large, dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper towel-lined plate. Once cool, roughly chop. Discard all but 1 tablespoon of the bacon fat from the pan (reserve for cooking scallops).
3. While the bacon cooks, zest and quarter the lemon. Peel and mince the garlic. Pick the sage leaves from the stems and finely chop.
4. Pat the scallops dry with paper towels. In a medium bowl, toss the scallops with a drizzle of olive oil, lemon zest and a quarter of the minced garlic. Season with salt and pepper.
5. Once the water is boiling, add the agnolotti and reduce to a low simmer. Cook, stirring occasionally, until al dente and floating, 3-5 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the agnolotti and set aside.
6. Heat the pan with the reserved bacon fat over high heat. Add the scallop mixture in a single layer and cook without stirring until browned and cooked through, 2-3 minutes. Reduce heat to low, add 1 teaspoon of the chopped sage and 1 tablespoon of butter. Cook, stirring, until the butter melts and the sage is fragrant, 30-60 seconds. Transfer the scallops to a bowl and wipe out the pan if necessary.
7. Let the pan cool slightly, then melt 1 tablespoon of butter over medium heat. Cook, stirring, until the butter is foamy and has amber brown bits, 2-3 minutes. Add the remaining garlic and cook until fragrant, 30 seconds.
8. 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 from heat.
9. Add the sour cream, half of the Parmesan and 1 tablespoon of butter. Stir until melted and smooth. Add the drained agnolotti, scallops, half of the bacon and a squeeze of lemon juice. Season with salt and pepper. If needed, add more pasta cooking water a splash at a time until the pasta is coated in a creamy sauce.
10. Divide the pasta among bowls. Garnish with the remaining Parmesan and bacon. Serve with 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 ensure a good sear.

What can I substitute for agnolotti?

Any filled pasta like ravioli or tortellini works well. Just adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream to refresh the sauce.