Lemongrass Soup with Scallops
A refreshing lemongrass soup featuring scallops, crafted with fresh ingredients from the shellfish category. Try this and more recipes from Spoonsparrow!
Ingredients
- 300 g starchy potatoes
- 5 stalks lemongrass
- 1 Shallot
- 1 Garlic clove
- 2 tbsp Vegetable oil
- 500 ml vegetable broth
- Salt
- Pepper (freshly ground)
- 100 ml heavy cream (at least 30% fat)
- 4 scallops (prepped, shell removed)
- 1 red chili pepper
- 30 g Butter
Instructions
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1.
Peel, wash, and dice the potatoes. Remove the outer leaves from a lemongrass stalk, cut into ~4 cm pieces, roll them with a rolling pin to lightly crush.
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2.
Trim and finely chop the shallot and garlic; sauté with lemongrass in hot oil in a pot. Add potato cubes, pour in broth, and simmer over medium heat for 20 minutes. Season with salt and pepper, reserve one ladle of broth, then puree the remaining soup and strain through a fine sieve.
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3.
Bring the reserved broth to a boil again, add heavy cream, and whisk until frothy. Pat scallops dry, thread each onto a lemongrass stick. Slice the chili lengthwise, deseed, and cut into thin strips.
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4.
Melt butter in a pan, briefly sauté chili strips. Add scallops and cook in chili butter until golden yellow. Season with salt and pepper. Taste the soup again, ladle into glasses, top with a swirl of cream foam, and garnish each with a scallop skewer. Drizzle extra chili butter over the top before serving.
