Soups seem so much harder to make than anything else to me. But with the help of my dad, I might try this one out this weekend while I'm home. It seems pretty basic. I'm allergic to nuts though so out go those hazelnuts. What a shame, probably delish! Thought I'd share :o)
Seared Scallops with Pumpkin Soup
Women's Health Magazine, October 2010, Page 96
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 olive
Put it together:
1. Toast chopped hazelnuts, either in the oven (10 minutes at 400 degrees 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. Per serving: 430 Calories, 17 g fat (5 g sat), 35 g carbs, 460 mg sodium, 7 g fiber, 35 g protein
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