Pea Cold Soup with Scallops
A fresh pea cold soup featuring scallops, a creamy and refreshing dish from the Cream Soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g peas (frozen)
- Salt
- 400 ml vegetable stock
- 1 tsp ginger powder
- pepper (ground)
- 1 tbsp Lemon Juice
- 2 tbsp butter
- 4 tbsp heavy cream (at least 30% fat)
- 4 scallops (pre‑cooked)
Instructions
-
1.
Cook the peas in salted water for 5-8 minutes until tender. Drain and puree with a hand blender. Add the pea purée to the hot vegetable stock and bring to a boil. Reduce heat and simmer for 2 minutes.
-
2.
If the soup is too thick, add some hot water until the desired consistency is reached. Season with ginger, salt, pepper, and lemon juice. Stir in 1 tsp butter and let cool slightly.
-
3.
Heat 1 tbsp butter in a pan and sear the scallops on both sides until golden brown. Season with salt and pepper. Spoon the pea soup into bowls, drizzle each with a tablespoon of cream, place one scallop on top, and serve immediately.
