This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.
This low-carb pumpkin alfredo with seared Alaska scallops and crispy sage is the perfect quick but fancy dinner for chilly fall evenings at home.
I’m here with your perfect fall dinner: pumpkin, creamy sauce, brown butter seared Alaska scallops, and crispy sage. This is one I could eat pretty much every day of the week because it’s so flavorful and healthy but takes less than half an hour to make.
Did you know that Alaska has sustainable fishing built right into its state constitution? That means seafood from Alaska is always wild caught and fished in a way that preserves the environment and marine ecosystem for generations to come. I’m so excited to be partnering with Alaska Seafood Marketing Institute to share a series of creative recipes with Alaska seafood and encourage you to #AskforAlaska while shopping and dining out.
October is National Seafood Month, so this is the perfect time to make sure you’re eating seafood several times a week. Why not start with this pumpkin alfredo with seared scallops?