Seared Scallops With Pumpkin Soup Recipes

SIMPLY SEARED SCALLOPS

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

SEARED SCALLOPS WITH PUMPKIN SOUP

Steps:

• Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives.

SEARED SCALLOPS WITH PUMPKIN BROTH AND ROASTED HAZELNUTS

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.

PAN-SEARED SCALLOPS WITH PUMPKIN RISOTTO

Steps:

• Roast miniature pumpkins:
• Preheat oven to 350°F.
• Roast whole miniature pumpkins in a small roasting pan with 1/2 inch water, tightly covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells to pan and keep warm, covered with foil.
• Make risotto while pumpkins roast:
• Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.
• Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
• Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.
• Prepare scallops:
• Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).
• Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute. Remove from heat and stir in truffle oil. Season with salt.
• To serve:
• Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops. Arrange scallops around pumpkin and drizzle with sage butter.

SEARED SCALLOPS WITH PUMPKIN SOUP

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.

SEARED SCALLOPS WITH SWEET POTATO SOUP

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
• Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
• While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
• Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.