Seared Scallops with Pumpkin Soup
- 12 oz fresh sea scallops
- 1 can (15 oz) unflavored pumpkin puree
- 2 Tbsp roughly chopped hazelnuts
- 8 to 10 chives, chopped
- 1 cup chicken broth
- 1 Tbsp honey
- 1 Tbsp unsalted butter
- 1/2 Tbsp extra-virgin olive oil
- Toast chopped hazelnuts, either in the oven (10 minutes at 400°F) or on the stove in a stainless-steel saute pan (5 to 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 low 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 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.
- Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives.
Per serving: 430 cal, 17 g fat (5 g sat), 35 g carbs, 460 mg sodium, 7 g fiber, 35 g protein