Seared Scallops with Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 can(s) (15 oz) unflavored pumpkin puree |
8 to 10 chives, chopped |
1 cup(s) chicken broth |
1/2 tablespoon(s) extra-virgin olive oil |
12 ounce(s) fresh sea scallops |
1 tablespoon(s) honey |
2 tablespoon(s) roughly chopped hazelnuts |
1 tablespoon(s) unsalted butter |
Directions:
1. Toast chopped hazelnuts, either in the oven (10 minutes at 400 degrees or on the stove in a stainless-steal saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside.
2. Combine pumpkin, honey, butter, and broth in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm.
3. Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Add oil to the pan and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized.
4. Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives.
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