Seared Scallops With Pumpkin Soup

1. 1

   Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm.

2. 2

   Preheat a cast iron skillet or saute pan over medium-high heat.

3. 3

   Pat scallops dry with a paper towel and season them with salt and pepper.

4. 4

   Add the oil to the pan, then scallops.

5. 5

   Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.

6. 6

   Pour soup into a wide-rimmed bowl.

7. 7

   Add scallops, hazelnuts, and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.