Scallop and Mushroom Soup with Ginger and Leeks

Name: Scallop and Mushroom Soup with Ginger and Leeks
Total time: 30 min
Ingredients: 3/4 pound sea scallops; 1 tablespoon unsalted butter; Salt and freshly ground pepper; 3/4 pound oyster mushrooms, sliced 1/4 inch thick; 1 large leek, white and tender green parts only, finely julienned; 2 tablespoons finely julienned peeled fresh ginger; 1 quart chicken stock or low-sodium broth; 1 tablespoon coarsely chopped cilantro

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Total: 30 minutes

Servings: 4

Cost: $7.56 /serving

Author : Jean-Georges Vongerichten

Scallop and Mushroom Soup with Ginger and Leeks

Ingredients

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3/4 pound sea scallops1 tablespoon unsalted butterSalt and freshly ground pepper3/4 pound oyster mushrooms, sliced 1/4 inch thick1 large leek, white and tender green parts only, finely julienned2 tablespoons finely julienned peeled fresh ginger1 quart chicken stock or low-sodium broth1 tablespoon coarsely chopped cilantro

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Instructions

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Step 1

Preheat the oven to 400°. Thinly slice the scallops crosswise. Spread them in 4 ovenproof soup plates. Melt the butter in a medium saucepan. Brush the scallops with some of the butter and season with salt and pepper.

Step 2

Add the mushrooms to the remaining butter in the saucepan. Season with salt and pepper and cook over moderately high heat until lightly browned, about 5 minutes. Add the leek and ginger and cook, stirring, until wilted, about 3 minutes. Add the stock and bring to a boil. Season with salt. Keep hot.

Step 3

Bake the scallops in the oven for about 30 seconds, or until the bowls are hot. Pour the hot soup over the scallops, garnish with the cilantro and serve.