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Creamy butternut with nuts

Featured in Ocean fresh catch of the day.

This starter combines a smooth butternut soup with perfectly cooked scallops. The nuts and their oil add an extra touch to this elegant plate.
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alicia in the kitchen
Updated on Wed, 19 Mar 2025 15:23:48 GMT
Four pan-seared scallops served on a squash puree, topped with crushed nuts and fresh greens. Pin it
Four pan-seared scallops served on a squash puree, topped with crushed nuts and fresh greens. | tasteofsavor.com

I whipped up this butternut squash cream with scallops one fall evening when I wanted something both comforting and fancy. The silky butternut soup gently hugging those golden-brown scallops has become what I always cook when friends come over. Adding those toasted hazelnuts brings that little crunch that changes everything.

A dish that takes you places

I really love how the textures play together in this dish. The smoothness of the butternut cream perfectly matches the pearly scallops. The hazelnuts bring their crunch and subtle flavor that turns a basic soup into something restaurant-worthy. It's pretty easy to make but always wows everyone at the table.

Shopping list

  • Heavy cream: 15cl of my favorite farm-fresh cream
  • Butternut: A nice ripe squash from my local farmer
  • Mixed spices: My homemade blend for gentle flavor
  • Scallops: 18 beautiful fresh ones
  • Hazelnuts: A handful that I toast myself
  • Hazelnut oil: My little indulgent touch
  • Butter: 30g for that nice golden color
  • Stock: My go-to cube for flavor
  • Salt and pepper: Freshly ground of course

Step by step guide

The creamy soup
I start by cooking the squash slowly in the stock. Once it's soft I blend it with cream and spices until it's perfectly smooth.
The golden scallops
In a very hot pan I melt the butter then cook my scallops for just one minute on each side to keep them tender inside.
The tasty plating
I pour the soup into deep plates place the scallops on top sprinkle with hazelnuts and a few drops of flavored oil. A quick grind of pepper and it's done.

My little tricks

I always keep some extra stock nearby to adjust how thick my soup is. For the scallops the trick is using a really hot pan and cooking them fast. I like to add some chopped chives at the last second for a pop of color.

Four grilled scallops sitting on carrot puree topped with crushed hazelnuts and fresh herbs. Pin it
Four grilled scallops sitting on carrot puree topped with crushed hazelnuts and fresh herbs. | tasteofsavor.com

Great pairings

I always serve this with a cool glass of Chablis. A small slice of toasted grain bread works great for soaking up every bit from your plate. And for balance a small mixed green salad with just a bit of olive oil dressing.

Frequently Asked Questions

→ How to pick the best scallops?
Go for fresh scallops that are large and don’t have the coral. They should be firm with a nice pearl-like shine.
→ How do you get a smooth soup?
Blend the cooked squash with the cream for a while. If you need it extra smooth, strain it with a fine sieve.
→ Can I make the soup ahead?
You can prepare the soup the day before and warm it up gently. Cook the scallops last-minute to keep them tender.
→ What’s the best way to cook scallops perfectly?
Use a really hot pan with foamy butter. A minute on each side usually gives them a golden crust and a soft middle.
→ What oil can replace hazelnut oil?
Hazelnut oil is unique, but walnut oil or a good olive oil can work instead.

Butternut cream scallops

A silky butternut squash soup topped with golden seared scallops and crunchy nuts. A balanced mix of land and sea flavors.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Seafood

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 bowls)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 butternut squash.
02 15 cl heavy cream.
03 2 small pinches of four-spice blend.
04 18 scallops.
05 Chopped hazelnuts.
06 Hazelnut oil.
07 30 g butter.
08 Salt.
09 Pepper.
10 1 chicken bouillon cube.

Instructions

Step 01

Cut the butternut squash open, scoop out the seeds, peel the skin off, and dice it into chunks.

Step 02

Put the bouillon cube into a pot of water, bring it to a low boil, and let the squash cook gently for 20 minutes. Add a bit of salt.

Step 03

After it’s done cooking, blend the squash with the cream, four-spice, and some broth until smooth. Add a sprinkle of pepper.

Step 04

Melt the butter in a pan, then sear the scallops for about 60 seconds per side, depending on their size. Season them however you like.

Step 05

Spoon the butternut cream into plates, arrange 3 scallops on top of each plate, sprinkle on hazelnuts, drizzle a little hazelnut oil, add pepper, and serve straight away.

Notes

  1. Serve right away so the scallops stay warm and the creamy soup is at its best temperature.

Tools You'll Need

  • Pot.
  • Blender.
  • Skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts.
  • Dairy.
  • Shellfish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 18 g
  • Total Carbohydrate: 15 g
  • Protein: 22 g