Mmm Mmm Good

Soup season is in full swing around here. I've been simmering up a pot every week, including velvety butternut squash soup and endless variations on the traditional chicken soup - Chicken Tortilla and Chicken & Dumplings are faves.

A couple of new recipes have climbed to the top of the list this season. Martha Stewart's Winter Vegetable Soup, light and full of healthy kale, squash and white beans, makes a perfect lunch. And the other was a complete surprise find in DaddyBird's Men's Health magazine. A creamy pumpkin soup, topped with seared scallops, that makes a fabulous dinner (especially if you can eat it in a big bowl cozied up by a fire).

What's simmering in your soup pot these days? I'd love to know!

Seared Scallops with Pumpkin Soup

12 oz. fresh sea scallops

1 can (15 oz) unflavored pumpkin puree

2 T roughly chopped hazelnuts

1-10 chives, chopped

1 cup chicken broth

1 T honey

1 T unsalted butter

1/2 T extra-virgin olive oil

- Toast & chop the hazelnuts (10 min @ 400 degrees or 5-7 min over medium heat); set aside.

- Combine the pumpkin, honey, butter and broth (I used more than 1 cup to reach desired consistency) in a medium sauce pan and heat on low until completely warmed. Season with salt & pepper and keep warm.

- 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 & pepper. Add the oil to the pan, and then the scallops. Cook 2-3 min. on each side until they are firm and completely brown & caramelized.

- Pour the soup into a wide rimmed bowl. Add the scallops and hazelnuts, and garnish with the chopped chives. Makes 2 servings.