Wild Baja Scallops – 1lb
Unflavored pumpkin puree – 1 can (15oz)
Chicken broth – 1 cup
Chives – 8, chopped
Chopped hazelnuts – 4 tablespoon
Corn Kernels – 1 cup
Extra Virgin Olive Oil – 1 teaspoon
Honey – 1 tablespoon
Salt & Pepper – to taste
Toast hazelnuts in oven (400°F for 10 minutes). Put aside.
Combine pumpkin, corn, honey, and broth in medium saucepan and heat the mixture on low.
Pre-heat a cast iron skillet or sauté pan over medium high heat.
Pat scallops dry with a paper towel then season with salt and pepper to taste. Add oil to the pan then add scallops. Cook for 2-3 minutes on each side until firm, browned and caramelized.
Pour soup into serving bowl, add scallops and hazelnuts and garnish with chives.
Serve and Enjoy!