Ginger-Scallop Soup

Name: Ginger-Scallop Soup
Yield: Makes 5 cups (1.25 l); 4 first-course servings
Ingredients: 1½ teaspoons kosher salt, or to taste; 1 tablespoon fresh lemon juice; 8 tablespoons (120 g) cold unsalted butter, cut into ½-inch (1-cm) pieces; ⅛ teaspoon cayenne pepper; 1 pound (450 g) bay scallops; 1 leek, green part only, washed well and cut into hair-thin strips, optional; ¼ cup (35 g) cooked long-grain white rice, optional; ½ pound (225 g) ginger, unpeeled, thinly sliced across

Preparation info

Makes 5 cups 1.25 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

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 I have to excuse myself from the table for about five minutes to cook the scallops and whisk in the butter—much like making a beurre blanc.

Ingredients

½ pound (225 g) ginger, unpeeled, thinly sliced across
1 leek, green part only, washed well and cut into hai

Fish course
Starter
Pescatarian
Soup
Gluten-free

Method

In a small saucepan, bring 5 cups (1.25 l) water and the ginger to a boil. Lower the heat and simmer for 20 to 30 minutes, or until the liquid has reduced to 3