Seared Scallop and Mushroom Soup with Ginger and Leeks
Ingredients
- 12 oz Scallops – large
- 1 tbsp Butter unsalted
- Salt and Pepper to taste
- 12 oz Mixed Mushrooms – sliced
- 1 Leek
- Thumb of Ginger
- 16 oz Chicken stock
- 1 tbsp Cilantro
Instructions
To sear the Scallops
- Pat the outside dry with a paper towel. Season the scallops with sea salt and black pepper.Heat a medium sized cast iron skillet until really hot Add some Canola oil to the pan. Place the scallops in the pan seasoned side down and season the top side.Do not crowd the pan or the scallops will steam instead of searing. Sear the scallops for about 2 minutes then turn over. Add 1/2 tablespoon of butter to the pan as the second side finishes cooking, to flavor the scallops.Once the the scallops are done remove from the pan and keep warm.
To prepare the vegetables
- Slice the oyster mushroom to 1/4 inch thick. Julienne the leek using only the white and tender green parts and rinse well. Julienne about 2 tablespoons of peeled fresh ginger. Coarsely chop some fresh Cilantro for garnish.
To make the soup
- In the same skillet as the Scallops were cooked in, add 1/2 tablespoon of butter. Heat to a fairly high heat. Season the mushrooms with salt and pepper and cook until lightly browned, about 5 minutes. Add the leek and ginger and cook until the leek has wilted, about 3 minutes. Add the chicken stock and bring to a boil. Season with salt..
To serve
- Divide the warm scallops between 4 shallow soup bowls. Ladle the soup over the top. Garnish with Cilantro and serve immediately.