12 oz fresh sea scallops
1 can (15 oz) unflavored pumpkin puree
2 Tbsp roughly chopped hazelnuts
8 to 10 chives, chopped
1 cup chicken broth
1 Tbsp honey
1 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil
Put it together:
1 Toast chopped hazelnuts, either in the oven (10 minutes at 400�F) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside.
2 Combine pumpkin, honey, butter, and broth in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm.
3 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 to taste. Add oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized.
4 Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives.
Makes 2 servings.
Source: http://www.womenshealthmag.com/nutrition/pumpkin-soup-recipe
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