Seared Scallops with Pumpkin Broth and Roasted Hazelnuts
- 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
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.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Craig Hopson, Ritz Carlton, Philadelphia, PA
Recipe courtesy of Brianna Jenkins
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Recipe courtesy of Rachael Ray