Toast chopped hazelnuts, either in the oven (10
minutes at 400 degrees) or on stove in stainless
steel pan (5-7 minutes over medium heat, shaking
often so they don't burn). Set aside
Combine pumpkin, honey, butter, and broth in a
medium saucepan and heat the mixture on heat until
it's warmed through. Season with salt and pepper to
taste. Keep the mixture warm.
Preheat a cast iron skillet or saute pan over
medium-high heat. Pat scallops dry with paper
towel and season with salt and pepper to taste.
Add oil to pan and add scallops - cook for 203
minutes on each side until they're firm, browned,
and caramelized.
Pour soup into wide-rimmed serving bowls. Add
scallops and hazelnuts, and garnish with chopped
chives.
Serving
Suggestions
Each serving 430 calories, 17g fat, 35g carbs, 7g fiber, 35g protein
Originally Submitted
12/14/2010
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