I saw a recipe in my Women's Health magazine for a pumpkin soup with scallops and knew I had to try it. It looked really easy, perfect for a week night soup, and very hearty. I adapted their recipe a touch though to suit our tastebuds.
- one can of pumpkin puree
- 4 fingerling potatoes, sliced into thin rounds
- 1 tablespoon honey
- 1 tablespoon Earth Balance butter
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 6 sea scallops
- salt and pepper
- toasted almondsthinly sliced onion (optional)
Dry the scallops with paper towels and season well with salt and pepper. Heat a saute pan or a cast iron skillet with olive oil and cook scallops until done, about 3-4 minutes per side.
Serve the soup topped with scallops, toasted almonds and onions if desired.
This recipe would adapt well to a curry style soup...alas I'm married to a man that does not like curry spices. So, if you try it that way, come back and tell me how it turned out!!