Seared Scallops With Pumpkin Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. season with salt and pepper; keep warm.
• 2 preheat a cast iron skillet or saute pan over medium-high heat.
• 3 pat scallops dry with a paper towel and season them with salt and pepper.
• 4 add the oil to the pan, then scallops.
• 5 cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.
• 6 pour soup into a wide-rimmed bowl.
• 7 add scallops, hazelnuts, and chives.