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Seared Scallops With Pumpkin Broth And Roasted Hazelnuts Recipe

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Food Network
Related tags
soups gluten free low carb mothers' day dinner lunch
Nutrition per serving    (USDA % daily values)
CAL
1102
FAT
299%
CHOL
47%
SOD
44%

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Ingredients for 4 servings

10 tablespoons butter

16 large scallops, cleaned

3 tablespoons olive oil

2 pounds pumpkin, diced small

4 ounces hazelnut oil

3 ounces honey

2 cups chicken stock

1 clove garlic

Chopped chives, for garnish

8 ounces whole hazelnuts, roasted to golden brown, and coarsely chopped

1 onion, diced

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