For a clear scarlet soup, substitute finely chopped raw beetroot for the spinach.
Remove any thick stems from the spinach. Roughly chop the leaves, then put the spinach, the water and about three teaspoons of salt into a large pan. Cut up the ginger fairly roughly without peeling and add it to the pan, together with the star anise and the orange zest and strained juice. Bring the mixture to the boil, then cover the pan and simmer gently for 15–20 minutes. Remove the pan from the heat and strain the liquid through a fine strainer into a bowl, pressing the spinach down hard with the back of a wooden spoon to extract all its liquid. Pour the strained liquid back through the strainer into a clean pan. Add the vinegar, season to taste with salt and pepper and leave the pan to one side.
Leave queen scallops whole, but slice larger scallops across thinly and then cut the orange coral across into 2–3 pieces. Slice the spring onions into
Serve immediately from a tureen with crusty rolls or bread.
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