in Soup Recipes

Pea soup with scallops

updated

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Ingredients for 4 servings:

  • 12 scallops, shelled
  • 400 g peas, frozen
  • 1 liter vegetable broth
  • 150 ml cream
  • 4 m.-sized potatoes
  • 1 zucchini
  • 4 tbsp pumpkin seed oil
  • 2 tbsp safflower oil
  • Pinch(s) of salt and pepper
  • 1 tbsp butter (nut butter)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simply

Heat the vegetable stock and cook the peeled and diced potatoes for about 15 minutes. Then add the peas and continue cooking until tender. Cut 12 slices of zucchini, about 1 cm thick, and brown them on both sides in a pan with safflower oil. In a second pan, fry the scallops in nut butter for 1 minute on each side. Purée the pea soup with a hand blender, adding the cream, and season with salt and pepper. To serve: Add a tablespoon of pumpkin seed oil to each plate. Place three scallops in the center and cover halfway with the soup. Place a slice of zucchini on each scallop. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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