Seared Scallops with Pumpkin Broth and Roasted Hazelnuts Recipe

Name: Seared Scallops with Pumpkin Broth and Roasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons butter; 1 onion, diced; 1 clove garlic; 2 pounds pumpkin, diced small; 3 ounces honey; 2 cups chicken stock; 3 tablespoons olive oil; 16 large scallops, cleaned; 8 ounces whole hazelnuts, roasted to golden brown, and coarsely chopped; 4 ounces hazelnut oil; Chopped chives, for garnish

Servings: persons

10 tablespoons butter
1 onion, diced
1 clove garlic
2 pounds pumpkin, diced small
3 ounces honey
2 cups chicken stock
3 tablespoons olive oil
16 large scallops, cleaned
8 ounces whole hazelnuts, roasted to golden brown, and coarsely chopped
4 ounces hazelnut oil
Chopped chives, for garnish

1
In a large heavy-bottomed saucepan, melt the butter over medium heat.
2
Add onion, garlic, and pumpkin, and saute until soft, without letting vegetables brown.
3
Add honey and continue to cook until it caramelizes.
4
Add chicken stock and let simmer for 10 minutes.
5
Puree mixture in a food processor or blender, in batches as necessary.
6
(See note.)
7
In a large nonstick skillet, heat olive oil over medium-high heat.
8
Add scallops, in batches if necessary, and sear until golden brown on 1 side, turn, and continue cooking until just cooked through in the middle.
9
Place 4 scallops, seared side up, in the bottom of 4 deep bowls.
10
Pour the pumpkin broth into the bowl.
11
Sprinkle chopped hazelnuts over top.
12
Drizzle with hazelnut oil and garnish with chopped chives.
13
Cook's note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
14
Transfer liquid to a blender or food processor and fill it no more than halfway.
15
If using a blender, release one corner of the lid.
16
This prevents the vacuum effect that creates heat explosions.
17
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 tablespoons butter, 1 onion, diced, 1 clove garlic, 2 pounds pumpkin, diced small, and more.

Yes, Seared Scallops with Pumpkin Broth and Roasted Hazelnuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops with Pumpkin Broth and Roasted Hazelnuts

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