Somebody needs to make this soup. It's SO ridiculously easy. It's afordable and it's delicious. Seared scallops over pumpkin soup with toasted hazelnuts, just in time for Thanksgiving. This recipe serves 2, here it is-Ingredients:
12 oz fresh sea scallops
1 can (15oz) unflavored pumpkin puree
2 tbsp roughly chopped hazelnuts
8-10 chives, chopped
1 cup of chicken broth
1 tbsp honey
1 tbsp unsalted butter
1/2 tbsp evoo
Directions:
- Toast chopped hazelnuts- place in the oven for about 10 minutes at 400 degrees. Set aside.
- Combine pumpkin puree, honey, butter and broth in a medium saucepan and heat the mixture on low until it is warmed- add s&p to taste
- Preheat skillet over medium/high heat. Pat the scallops dry with a paper towel and season them with s&p to taste. Add oil to the pan and add the scallops. Cook for 2-3 minutes on each side until they're firm, browned and caramelized
- Pour soup into bowls. Add scallops and hazelnuts and garnish with chopped chives
So yummy and quick. Great as a first course if you're having an intimate holiday dinner party! Somebody make it and send me your thoughts!
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