Hello fall .... in a dish.

I'm a huge fan of seafood - scallops and mussels are my favorites - and I love soup.

So when I saw this recipe in Women's Health magazine, I was on board instantly. The best part? I think the rest of the family will be on board as well.

Anticipated changes?
  • Since I have a giant weak spot for croutons/toasted bread/bread/carbohydrates.... I'm going to use the rest of my homemade Sourdough for some small croutons. Not everyone in the house loves scallops, so it'll be a great little add for them.
  • We have a family of 5 here, so I'm going to need to double the recipe.
Seared Scallops with Pumpkin Soup
Serves two people

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

Put it together:

  1. Toast chopped hazelnuts, either in the oven (10 minutes at 400°F) or on the stove in a stainless-steel saute pan.
  2. 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. 
  3. 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. 
  4. Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives.

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