Seared Scallops with Pumpkin Soup

Ingredients:
- 12oz fresh sea scallops
- 1 can unflavored pumpkin puree
- 2 tbsp roughly chopped hazelnuts
- 8-10 chives chopped
- 1 cup chicken broth
- tbsp honey
- 1 tbsp unsalted butter
- salt and pepper, to taste
- 1/2 tbsp extra virgin olive oil

Preparetion:
1. Toast the chopped hazelnuts, either in the oven (10 minutes at 400F) or on the stove in a stainless-steel saute pan ( 5 to 7 minutes over medium heat_. Set aside.
2. Combine the pumpkin, honey, butter, and broth in a medium saucepan and heat the mixture on low until it's completely warmed. Season with salt and pepper. Keep it warm.
3. Preheat a cast - iron skillet or saute pan over medium-high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. add the oil to the pan, adn then the scallops. Cook them about 2 to 3 minutes on each side until they're firm and completely browned and caramelized.
4. Pour the soup into wide0-rimmed bowl. add the scallops and hazelnuts and garnish with chopped chives. (Makes 2 servings)