Scallops in Light Broth with Chives

Name: Scallops in Light Broth with Chives
Yield: Makes 4 First-Course Servings
Ingredients: 1 pound bay or sea scallops, large scallops sliced crosswise into ⅓-inch-thick disks; 1 pound bay or sea scallops, large scallops sliced crosswise into ⅓-inch-thick disks; 2 cups dashi or chicken or vegetable broth, simmering; 2 cups dashi or chicken or vegetable broth, simmering; 2 cups dashi or chicken or vegetable broth, simmering; 1 pound bay or sea scallops, large scallops sliced crosswise into ⅓-inch-thick disks; salt and freshly ground white pepper; salt and freshly ground white pepper; 2 tablespoons finely chopped chives

Preparation info

Makes
4
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is a lean and simple way to present scallops, and once you have the broth it takes only a minute or two to prepare. If you’re using sea scallops, remember to pull off the small strip that runs up the side of each one.

Ingredients

1 pound bay or sea scallops, large scallops sliced crosswise into ⅓-inch-thick disks
2 cups dashi or chic

Starter
Gluten-free
Soup

Method

Spread the scallops in a single layer in a wide pan. Pour in just enough of the hot broth to come up to the top of the scallops and put the pan over medium heat. Watch the scallops carefully and as soon as the tops start to turn white and opaque—usually about a minute after the broth comes to a simmer—take the scallops out of the pan with a slotted spoon and arrange them in a single layer in wi