Seared Scallops With Pumpkin Broth And Roasted Hazelnuts Recipes

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SEARED SCALLOPS WITH PUMPKIN SOUP



Seared Scallops With Pumpkin Soup image

Make and share this Seared Scallops With Pumpkin Soup recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

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

Steps:

  • Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm.
  • 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.
  • Add the oil to the pan, then scallops.
  • Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.
  • Pour soup into a wide-rimmed bowl.
  • Add scallops, hazelnuts, and chives.

Nutrition Facts : Calories 389.1, Fat 16.4, SaturatedFat 4.9, Cholesterol 71.4, Sodium 658.7, Carbohydrate 28.4, Fiber 1.9, Sugar 12.2, Protein 34.4

SEARED SCALLOPS WITH PUMPKIN BROTH AND ROASTED HAZELNUTS



Seared Scallops with Pumpkin Broth and Roasted Hazelnuts image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.

SEARED SESAME SCALLOPS AND TERIYAKI STEAK WITH SEARED CABBAGE SALAD



Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 inches ginger root, grated
1/4 cup teriyaki sauce
4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick
1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil, for drizzling plus 3 tablespoons
12 sea scallops
4 to 5 tablespoons toasted sesame seeds
4 to 5 tablespoons chopped chives
Salt and freshly ground black pepper
2 teaspoons toasted sesame oil
1 small napa cabbage chopped into 1 1/2-inch dice
1 red onion, quartered and thinly sliced
3 to 4 cloves garlic, grated
1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces
1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste
3 tablespoons rice wine vinegar
2 limes, zested and juiced
3 tablespoons freshly chopped cilantro leaves

Steps:

  • Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
  • Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
  • Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
  • Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
  • Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

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