Begin by cleaning and thoroughly drying your large sea scallops to ensure a perfect sear. Mince the small shallot finely and then zest the large orange, ensuring to avoid the white pith. Squeeze the orange to extract juice, keeping it separate for later.

In a large pot, bring salted water to a boil over medium-high heat. Once boiling, carefully add the black linguine and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the linguine and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the minced shallot and sauté for about 2-3 minutes until it becomes translucent and fragrant.

Increase the heat to medium-high and gently add the prepared scallops to the pan. Sear them for about 3-4 minutes on each side until golden brown. Remove the scallops and keep warm.

In the same pan, pour in the dry white wine and scrape up any browned bits. Add the saffron strands, pumpkin purée, vegetable stock, orange juice, and zest. Let the sauce simmer for 5-7 minutes until thickened.

Return the seared scallops to the pan with the sauce, season with sea salt and black pepper. Add the drained black linguine and toss gently to coat. Heat through for 1-2 minutes.

Plate your Black Linguine with Seared Scallops, garnish with pomegranate seeds and fresh herbs. Enjoy your culinary creation!