Main
Recipes
Seared Scallops with Pumpkin Broth and Roasted Hazelnuts Recipe

Seared Scallops with Pumpkin Broth and Roasted Hazelnuts Recipe

Posted by

Rate It!

Seared Scallops with Pumpkin Broth and Roasted Hazelnuts

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

10 tbsp butter
1 onion, diced
1 clove garlic
2 lb pumpkin, diced small
3 oz honey
2 cups chicken stock
3 tbsp olive oil
16 large scallops, cleaned
8 oz whole hazelnuts , roasted to golden brown, and coarsely chopped
4 oz hazelnut oil
chopped chives, for garnish

Directions:

In a large heavy-bottomed saucepan, melt the butter over medium heat. Add onion, garlic, and pumpkin, and saute until soft, without letting vegetables brown. Add honey and continue to cook until it caramelizes. Add chicken stock and let simmer for 10 minutes. Puree mixture in a food processor or blender, in batches as necessary. (See note.)
In a large nonstick skillet, heat olive oil over medium-high heat. Add scallops, in batches if necessary, and sear until golden brown on 1 side, turn, and continue cooking until just cooked through in the middle.
Place 4 scallops, seared side up, in the bottom of 4 deep bowls. Pour the pumpkin broth into the bowl. Sprinkle chopped hazelnuts over top. Drizzle with hazelnut oil and garnish with chopped chives.
Cook's note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1390.24 Kcal (5821 kJ)
Calories from fat	1042.92 Kcal
		% Daily Value*
Total Fat	115.88g	178%
Cholesterol	151.93mg	51%
Sodium	792.33mg	33%
Potassium	1541.08mg	33%
Total Carbs	76.39g	25%
Sugars	30.01g	120%
Dietary Fiber	8.5g	34%
Protein	25.61g	51%
Vitamin C	26.2mg	44%
Vitamin A	0.4mg	12%
Iron	6.1mg	34%
Calcium	145.8mg	15%

Amount Per 100 g
Calories	223.04 Kcal (934 kJ)
Calories from fat	167.32 Kcal
		% Daily Value*
Total Fat	18.59g	178%
Cholesterol	24.37mg	51%
Sodium	127.12mg	33%
Potassium	247.24mg	33%
Total Carbs	12.26g	25%
Sugars	4.82g	120%
Dietary Fiber	1.36g	34%
Protein	4.11g	51%
Vitamin C	4.2mg	44%
Vitamin A	0.1mg	12%
Iron	1mg	34%
Calcium	23.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamed Potato and Pumpkin Soup

Butter or 2 oz margarine, Onions, peeled and sliced and 11 more..
Cream of Mushroom Soup

Unsalted butter, Onion, finely chopped and 11 more..
Wolfgang Puck Cafes Wild Mushroom Risotto

Peanut oil, Onion, minced fine, Garlic, minced and 11 more..
Chunky Mushroom Soup

Olive oil, Butter, Onion, finely chopped and 12 more..
Pumpkin-Coconut Bisque

Butter, Chopped onion, Garlic cloves, minced and 7 more..
Best Butternut Squash Soup Ever

Butter, Onion, sliced, Garlic, Fresh thyme and 6 more..
Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

Olive oil, Red onion, chopped, Garlic cloves, minced and 24 more..
Caramelized Onion Cream Soup

Unsalted butter, Onions, peeled and chopped and 9 more..
Tuscan Tomato Basil Soup

Butter or 2 tbsp extra virgin olive oil, Onion, chopped and 10 more..