SEARED SCALLOPS WITH PUMPKIN SOUP

Seared Scallops With Pumpkin Soup image

Provided by Vino Girl

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

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12 ounces fresh sea scallops
1 (15 ounce) can unflavored pumpkin puree
2 tablespoons roughly chopped hazelnuts, toasted
8 -10 chopped chives
1 cup chicken broth
1 tablespoon honey
1 tablespoon unsalted butter
1/2 tablespoon olive oil
salt and pepper

Steps:

Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm.
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.
Add the oil to the pan, then scallops.
Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.
Pour soup into a wide-rimmed bowl.
Add scallops, hazelnuts, and chives.

Nutrition Facts : Calories 389.1, Fat 16.4, SaturatedFat 4.9, Cholesterol 71.4, Sodium 658.7, Carbohydrate 28.4, Fiber 1.9, Sugar 12.2, Protein 34.4