Scallops in Clear Broth

Name: Scallops in Clear Broth
Cuisine: Japan
Ingredients: 1-¼ pounds sea scallops, about 5 small scallops or slices per serving; salt; 2 quarts fish or chicken consommé or dashi; 2 quarts fish or chicken consommé or dashi; 2 quarts fish or chicken consommé or dashi; 1-¼ pounds sea scallops, about 5 small scallops or slices per serving; 1 small leek, white part only, washed and cut into fine julienne; 1 small carrot, cut into fine julienne; 1 small leek, white part only, washed and cut into fine julienne

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

To make this soup, you need fish or chicken consommé or Japanese bonito broth (dashi). Once you have the consommé, all you have to do is simmer the vegetables and lightly poach the scallops at the last minute. I like to serve this soup in those little Japanese lacquer bowls used to serve miso soup.

Ingredients

1 small leek, white part only, washed and cut into fine julienne
1 small carrot, cut into fine julienne
2 quarts<

Asia
Japan
France
Soup
Starter
Pescatarian
Gluten-free

Method

In Advance

Prepare the vegetable julienne and simmer in a cup of the consommé in a 1-quart saucepan for about 10 minutes, until tender. Reserve both broth and vegetables.<