Seared Scallops With Pumpkin Soup
By Tiffany
Servings: 2
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
Directions:
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.
By Tiffany
Servings: 2
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
Directions:
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.
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