Sea Scallop Soup
|Sea scallops||1⁄2 Pound|
|Carrot||1⁄2 Small, peeled|
|Chicken broth||6 Cup (96 tbs)|
|Thin ginger root slices||4|
|Dry sherry||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Lime||1 , thinly sliced|
Partially freeze scallops.
Cut scallops into fine julienne pieces; set aside.
Keeping carrot and green onion separate, cut into fine julienne shreds similar to thin noodles; set aside.
In a medium saucepan, bring broth, gingerroot and sherry or port to a simmer.
Cover and simmer 5 minutes.
Remove and discard gingerroot slices.
Add carrot shreds to broth; cook about 30 seconds.
Add scallops; cook about 30 seconds longer.
Remove pan from heat.
Stir in green-onion shreds; season with salt and white pepper to taste.
Pour into a tureen or serve in individual bowls.
Garnish with lime slices