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Sea Scallop Soup

Ingredients
  Sea scallops 1⁄2 Pound
  Carrot 1⁄2 Small, peeled
  Green onion 1
  Chicken broth 6 Cup (96 tbs)
  Thin ginger root slices 4
  Dry sherry 1⁄4 Cup (4 tbs)
  Salt To Taste
  White pepper To Taste
  Lime 1 , thinly sliced
Directions

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

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

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