Seared Scallops with Pumpkin Broth and Roasted Hazelnuts
Recipe courtesy Craig Hopson, Ritz Carlton, Philadelphia, PA
Show: Follow That Food
Episode: Follow That Feast
Rate This RecipeRead users' reviews (3)
- Recipe categories: Vegetables, Pumpkin, Fruit, Shellfish, Scallop, Cheese, Nuts,
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Total Reviews: 3
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By Timothy L Connors
Glen Ellyn, IL
on November 13, 2011
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I couldnt find pumpkin so I substituted acorn squash and was very good.
By amdecaussin_9445721
Ventura, CA
on January 12, 2008
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The dish was light, flavorful and elegant. It has become an instant favorite in our house!
By portousjours_357069
watertown, CT
on November 21, 2007
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My kids and I grow giant pumpkins so we end up with more pumpkin then we know what to do with. I am always looking for new pumpkin recipes to try, just to use it up, but I didn't expect this. Wow, this recipe was incredible. You need to try it to understand. Everybody I cook it for are at first apprehensive and then left in shock. This dish is to die for. It might not sound it, but you will be pleasantly suprised.