Food Chronicles: A Healthy Dish

I wouldn’t consider myself overly concerned about healthy foods – though I always want to be healthy (oxymoron right?). But at one point I made a really bad decision to date my ex – who was a pescitarian/health nut. I started looking for vegetarian-based meals that I thought I might try out for him – so I have a huge archive on my laptop.

Now I have a forum to share them on! This one today actually sounds amazing. Out of all the seafoods I’ve ever tried – scallops are one of my favorite. I dont know why, but they are delicious if prepared right. I thought with the holidays slowly coming to a close this might be a healthy way to say sayonara to them.

From Women’s Health Magazine, October 2010: 

Seared Scallops with Pumpkin Soup

Photo courtesy

12 oz fresh sea scallops
1 can (15 oz) unflavored pumpkin puree
2 Tbsp roughly chopped hazelnuts
8 to 10 chives, chopped
1 cup chicken broth
1 Tbsp honey
1 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil


Put it together:
1 Toast chopped hazelnuts, either in the oven (10 minutes at 400°F) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don’t burn). Set aside.
2 Combine pumpkin, honey, butter, and broth in a medium saucepan, and heat the mixture on low until it’s warmed through. Season with salt and pepper to taste. Keep the mixture warm.
3 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 to taste. Add oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they’re firm, browned, and caramelized.
4 Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives.

Makes 2 servings.
Per serving: 430 cal, 17 g fat (5 g sat), 35 g carbs, 460 mg sodium, 7 g fiber, 35 g protein


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