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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
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1st Keep
 Whitney
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