Ginger-Scallop Soup Recipe - Cooking Index
Ginger-Scallop Soup Recipe - Cooking Index
Pale and sensational, flecked with green if the leeks are used, this soup can start the most festive of meals. The recipe can be doubled. The broth can be made ahead and the leeks blanched; but you'll have to excuse yourself from the table for about five minutes to cook the scallops and whisk in the butter -- much like making a beurre blanc.
Courses: Soup| 1/2 lb | 227g / 8oz | Ginger - unpeeled, and |
| Thinly sliced across | ||
| 1 | Leek, green part only - washed well, | |
| And cut into hair-thin strips - (optional) | ||
| 1 lb | 454g / 16oz | Bay scallops |
| 8 tablespoons | 120ml | Cold unsalted butter - cut 1/2" pieces |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 1/2 teaspoons | 7.5ml | Kosher salt - or to taste |
| 1/4 cup | 40g / 1.4oz | Cooked long-grain white rice - (optional) |
In a small saucepan, bring 5 cups water and the ginger to a boil. Lower heat and simmer for 20 to 30 minutes, or until the liquid has reduced to 3 cups. Strain through a fine-mesh sieve. Reserve the liquid and discard the ginger.
Meanwhile, if using the leek, bring a small saucepan of salted water to a boil. Stir in the leek. Lower heat and simmer for 15 minutes. Drain and reserve.
In a medium saucepan, return the ginger liquid to a gentle simmer. Stir in the scallops. Simmer for 1 1/2 to 2 minutes, or until they become opaque. Do not overcook, or they will become rubbery.
With a slotted spoon, remove the scallops and set aside. Over low heat, whisk the butter into the liquid, a few pieces at a time. While whisking, add the cayenne, lemon juice, and salt to taste. Remove from the heat and stir in the scallops and, if using, the leek. For a slightly heartier soup, add the rice along with the scallops.
This recipe yields 5 cups; 4 first-course servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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