Seared Scallops With Pumpkin Soup

From Men's Health, January/February 2009

• Ready In: 25 mins
• Serves: 2

Ingredients

• 12  ounces fresh sea scallops
• 1 (15 ounce) can  unflavored pumpkin puree
• 2  tablespoons  roughly chopped hazelnuts, toasted
• 8 -10  chopped chives
• 1  cup chicken broth
• 1  tablespoon honey
• 1  tablespoon unsalted butter
• 1⁄2 tablespoon olive oil
•  salt and pepper

Directions

1. Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm.
2. Preheat a cast iron skillet or saute pan over medium-high heat.
3. Pat scallops dry with a paper towel and season them with salt and pepper.
4. Add the oil to the pan, then scallops.
5. Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.
6. Pour soup into a wide-rimmed bowl.
7. Add scallops, hazelnuts, and chives.