Seared Scallops With Pumpkin Soup - cooking recipe

Ingredients

12 ounces fresh sea scallops
1 (15 ounce) can unflavored pumpkin puree
2 tablespoons roughly chopped hazelnuts, toasted
8 -10 chopped chives
1 cup chicken broth
1 tablespoon honey
1 tablespoon unsalted butter
1/2 tablespoon olive oil
salt and pepper

Preparation

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 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.