Name: Sea Scallop Soup with Green Curry
Yield: Makes 6 First-Course Servings
Cuisine: United States
Ingredients: 5 cups fish or chicken broth; juice of 2 limes; 2-½ tablespoons green curry paste; 2 tablespoons finely chopped parsley; 3 tablespoons Thai fish sauce; salt and pepper; 1-½ pounds sea scallops, 5 small or 3 large scallops per serving

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I first had this soup at the eclectic Duane Park Café in New York. The sous-chef, Richard Overholt, who likes to combine European techniques with Asian ingredients, came up with this exciting method of gently poaching sea scallops and then giving the poaching liquid a fiery jolt with Thai green curry. His version uses fish broth, but chicken broth works equally well.