Scallop Soup Flavoured with Ginger

Name: Scallop Soup Flavoured with Ginger (Potage aux coquilles St-Jacques parfumé au gingembre)
Cuisine: French
Ingredients: 12 scallops in their shells; 25 g (1 oz) fresh ginger root; 2 large spring onions; 550 ml (1 pt) fish stock; 15 ml (1 tbsp) soya sauce; 2.5 ml (½ tsp) arrowroot; a squeeze of lemon juice; salt and freshly ground pepper; salt and freshly ground pepper

Potage aux coquilles St-Jacques parfumé au gingembre

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

12 scallops in their shells
25 g (1 oz) fresh ginger root

Europe
Switzerland
France
Fish course
Soup
Pescatarian

Method

Open the scallops with a strong knife and lay them on a warm hot-plate (or in a hot frying pan) for a few minutes until they open completely. Remove the white flesh and coral with a soup spoon. Carefully separate the white flesh from the coral and wash quickly.
Cut the scallops into strips 3mm (⅛ in) thick.
Peel the ginger and reserve the trimmings. Cut