Seared Scallops with Pumpkin Broth and Roasted Hazelnuts
From dreamweaver 15 years agoIngredients
- 10 tablespoons butter shopping list
- 1 onion, diced shopping list
- 1 clove garlic shopping list
- 2 pounds pumpkin, diced small shopping list
- 3 ounces honey shopping list
- 2 cups chicken stock shopping list
- 3 tablespoons olive oil shopping list
- 16 large scallops, cleaned shopping list
- 8 ounces whole hazelnuts, roasted to golden brown, and coarsely chopped shopping list
- 4 ounces hazelnut oil shopping list
- Chopped chives, for garnish shopping list
How to make it
- In a large heavy-bottomed saucepan, melt the butter over medium heat.
- Add onion, garlic, and pumpkin, and saute until soft, without letting vegetables brown.
- Add honey and continue to cook until it caramelizes.
- Add chicken stock and let simmer for 10 minutes.
- Puree mixture in a food processor or blender, in batches as necessary. (*See note.)
- In a large nonstick skillet, heat olive oil over medium-high heat.
- 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.
- Place 4 scallops, seared side up, in the bottom of 4 deep bowls.
- Pour the pumpkin broth into the bowls.
- Sprinkle chopped hazelnuts over top.
- Drizzle with hazelnut oil and garnish with chopped chives.
- * Cook's note *: When blending hot liquids;
- Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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