While we were lounging by the pool in Cozumel and spending hours chatting, Amy and I discussed our goals and resolutions for the coming year. Kicking off a new year with a close friend by your side means that your resolutions are well thought out and have been vetted before they are shared with anyone else.

While balancing a full time job, long distance MBA program, and a new life in Seattle with her husband Ryan, Amy has still found the time to cook a few delicious meals each week for them. She loved my resolution to cook more often and volunteered to share one of their favorite, easy weeknight meals: seared scallops with pumpkin soup.

She originally found the recipe in Women’s Health but has since adapted it to meet their busy schedule, taste buds, and preference. She suggests pairing this with a hunk of fresh, crusty bread and a glass of nice chardonnay. 

Seared Scallops with Pumpkin Soup

Ingredients

12 oz fresh bay scallops (You can use sea scallops but bay scallops tend to keep better in the refrigerator)
1 can (15 oz) unflavored pumpkin puree
8 to 10 chives, chopped
1 cup low sodium chicken broth
1 Tbsp honey
1 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil

Directions

1 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.
2 Preheat a cast-iron skillet or sauté 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. Be careful as bay scallops cook very quickly and depending on your heat they may take less time.
3 Pour soup into wide-rimmed serving bowls. Add scallops and garnish with chopped chives and a liberal sprinkle of salt (finishing salt if available) and ground pepper.

Makes 2 servings.