Serve with Ledger David Cellars 2011 Radiant White (70% Chardonnay 30% Viognier)

Introductory Notes: This particular recipe for a delightful seasonal soup features pumpkin but lots of hearty fall vegetables can be used as the base. Also, scallops are just one possible seafood selection. Crab, lobster, rockfish, the choices are nearly endless.

I like crumbled smokey blue cheese from the Rogue Creamery for one but bacon crumbles, grated parmesan, any number of chopped nuts and a whole host of garnishes (chives, parsleys and other tasty greens) all work beautifully in this fall delight. I encourage you to experiment and have fun eating healthy and seasonally!

Ingredients:
1 stick Butter
1 Medium sized yellow onion- chopped
4 cloves garlic/ minced
2 lbs. Pumpkin: You can chop up your market pumpkin, grow your own or in the case of me putting this recipe together, use canned.
3 ounces honey
3 cups Chicken broth
1 cup Ledger David Radiant White wine
4 tablespoons olive oil
16 large scallops
8 ounces chopped nuts (I like pecans but walnuts, hazelnuts or your other favorites would be great)
Chopped chives and parsley
Heavy Whipping Cream
Cinnamon and Nutmeg

Directions:
Whip the cream ahead of time and set in the refrigerator until serving time.
In a large heavy bottomed sauce pan melt the butter over medium heat. Add the garlic, onion until lightly caramelized. Add the pumpkin, honey, chicken stock, white wine and simmer for 10-15 minutes.
Remove from heat and let cool for 10 minutes. Puree this in a blender or food processor. Return to the saucepan and reheat.
In a large skillet, heat the olive oil and pan sear the scallops until lightly golden brown on each side. Watch carefully and don’t overcook the scallops.
Fill each bowl with the pumpkin soup and place equal number of scallops in each bowl. Dollop the whipped cream and lightly dust with cinnamon and nutmeg. Garnish with the chives, parsley and nuts.

Serve immediately.