Happy Fall! I love coming up with new, creative and fun recipes. I hope you enjoy this one! I came up with this during my shopping trip Whole Foods. This was my first time making this recipe and it was #AMAZING.

I hope you enjoy this! Happy Fall! #HighFiber #VitaminPacked #NutrientRich #Healthy4UMeal


Serves 2

1 small pie pumpkin
1 large pear
1 pound of shrimp (clean and deveined)
1 pound of sea scallops
1 ½ cups of Zima or Cherry tomatoes
3 cloves of garlic
½ of one medium sweet onion
1 red pepper *or any kind of pepper you would like to use
¼ cup of butter
2 cups of freshly grated parmesan cheese
1 medium lemon
Olive oil
Black pepper
White truffle sea salt
Sea salt
1 tablespoon of green onions (for garnish)

Shrimp and Sea Scallops Marinade

3 teaspoons of olive oil
Juice from ½ of one medium size lemon
1 teaspoon of sea salt
1 teaspoon of black pepper

Marinade Instructions:
1.  Toss shrimp and sea scallops into olive oil, lemon juice, salt, and pepper.
2.  Refrigerate for 2 to 3 hours.

1. Marinate and refrigerate shrimp and sea scallops for 2 to 3 hours.
2. Pre-heat oven at 400 degrees.
3. Completely cover pumpkin with 2 teaspoons of olive oil. 
4. Place pumpkin in aluminum pan along with one pear and bake for 30 minutes at 400 degrees.
5. Remove pumpkin and pear from oven and allow to cool for 10 minutes.
6. Using an aluminum pan place 1-½ cups of Zima or cherry tomatoes, 2 cloves of garlic, and one red pepper. Drizzle with olive oil and bake at 400 degrees for 20 minutes.
7. Cut pumpkin in half and remove all seeds and scrape insides. 
8. Remove insides of pumpkin and place in small bowl. Mash together
9. Add ¼ cup of butter into pumpkin mash.
10. Cut pear in half and remove skin from half of pear cut into pieces and add to pumpkin mash. 
11. Blend pumpkin, pear and butter together using a wooden spoon, until mash turn into a puree. 
12. Chop ½ of one medium sweet onion into bite size pieces.
13. Place sauté pan on medium heat with one teaspoon of olive oil.
14. Add chopped sweet onion to sauté pan, cook until till onions are tender. 
15. Remove pepper and tomatoes from oven and add to sauté pan with onions, stir.
16. Add pumpkin and pear puree to sauté pan, stir.
17. Remove sauté pan from heat and continue to stir until well blended.
18. Divide evenly into two small individual casserole dishes.
19. Remove seafood from refrigerator and add top pumpkin and pear puree.
20. Drizzle tops of dishes with olive oil, black pepper, and white truffle sea salt.
21. Bake at 400 degrees for 10 minutes.
22. Remove from oven top with slices of pear and freshly grated parmesan cheese.

Sprinkle the green onions over the two dishes.