Sunday nights are usually my cooking nights. Tonight I made seared scallops with pumpkin soup. And, yes, it is as good as it sounds. It's super easy and looks pretty impressive. Here's the recipe:
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 (I use vegetable)
1 Tbsp honey
1 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive
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 (this part is essential for a good sear) 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.