Recipe courtesy of Craig Hopson

Seared Scallops with Pumpkin Broth and Roasted Hazelnuts

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.)
  2. 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.
  3. 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.
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