Home » » Seared Scallops w/ Pumpkin Soup

Seared Scallops w/ Pumpkin Soup

Seared Scallops With Pumpkin Soup

By Tiffany

Servings: 2

Maine pumpkin soup with sauteed scallops and ginger cream

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


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 and a little butter 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. And a little whipped coconut cream.


Post a Comment

Copyright © Healthy Natural - All Rights Reserved
Proudly powered by Blogger