Seared Scallops with Pumpkin Soup

Soup Recipe from my Google Reader mate, A Natural Nester
by Lillian Sanpere Tarragona on Saturday, November 28, 2009 at 8:57am

Seared Scallops with Pumpkin Soup
12 oz. fresh sea scallops
1 can (15 oz) unflavored pumpkin puree
2 T roughly chopped hazelnuts
1-10 chives, chopped
1 cup chicken broth
1 T honey
1 T unsalted butter
1/2 T extra-virgin olive oil

- Toast & chop the hazelnuts (10 min @ 400 degrees or 5-7 min over medium heat); set aside.
- Combine the pumpkin, honey, butter and broth (I used more than 1 cup to reach desired consistency) in a medium sauce pan and heat on low until completely warmed. Season with salt & pepper and keep warm.
- Preheat a cast-iron skillet or saute pan over medium-high heat. Pat the scallops dry with a paper towel and season them with salt & pepper. Add the oil to the pan, and then the scallops. Cook 2-3 min. on each side until they are firm and completely brown & caramelized.
- Pour the soup into a wide rimmed bowl. Add the scallops and hazelnuts, and garnish with the chopped chives. Makes 2 servings.

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Dave Smith Oh, that sounds wonderful.
November 28, 2009 at 9:05am · Like