Ingredients

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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    " It was excellent "
    bluewaterandsand ate it and said...
    I find this one interesting/unique! I love it!
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