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Seared Scallops with Pumpkin Broth and Roasted Haz
Topic Started: October 1, 2008, 11:56 am (58 Views)
Roadbuster
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Roadbuster
I did this one last fall, just remembered it as I was flipping through the books. Was very, very good!

Seared Scallops with Pumpkin Broth and Roasted Hazelnuts
Recipe courtesy Craig Hopson, Ritz Carlton, Philadelphia, PA

Cook Time30 min
Level Intermediate
Yield 4 servings


Ingredients
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
Directions
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.

Cook's note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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Blue Phoenix
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...needs more butter. Ten tablespoons is not enough! :lol


really, it sounds interesting. and i LOVE scallops, plus the blend of ingredients sounds good.

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