Name: Seared Scallops with Pumpkin Broth and Roasted Hazelnuts
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 10 tablespoons butter; 1 onion, diced; 1 clove garlic; 2 pounds pumpkin, diced small; 3 ounces honey; 2 cups chicken stock; 3 tablespoons olive oil; 16 large scallops, cleaned; 8 ounces whole hazelnuts, roasted to golden brown, and coarsely chopped; 4 ounces hazelnut oil; Chopped chives, for garnish

Directions

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 bowl. Sprinkle chopped hazelnuts over top. Drizzle with hazelnut oil and garnish with chopped chives.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Recipe courtesy of Craig Hopson, Ritz Carlton, Philadelphia, PA

Seared Scallops with Pumpkin Broth and Roasted Hazelnuts

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