Scallop and Mushroom Soup with Ginger and Leeks

Name: Scallop and Mushroom Soup with Ginger and Leeks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp coarsely chopped cilantro; 2 Tbsps finely julienned peeled fresh ginger; 1 large leek, white and tender green parts only, finely julienned; 946 milliliters chicken stock or low-sodium broth; 340 grams oyster mushrooms, sliced 1/4 inch thick; 4 servings Salt and freshly ground pepper; 340 grams sea scallops; 1 Tbsp unsalted butter

Scallop and Mushroom Soup with Ginger and Leeks might be just the soup you are searching for. This recipe makes 4 servings with 107 calories, 8g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of oyster mushrooms, ginger, leek, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. It is perfect for Autumn. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat the oven to 40

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Oven

Thinly slice the scallops crosswise.

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Scallops

Spread them in 4 ovenproof soup plates. Melt the butter in a medium saucepan.

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Butter

Soup

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Sauce Pan

Brush the scallops with some of the butter and season with salt and pepper.

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Salt And Pepper

Scallops

Butter

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.

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Salt And Pepper

Mushrooms

Butter

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Sauce Pan

Add the leek and ginger and cook, stirring, until wilted, about 3 minutes.

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Ginger

Leek

Add the stock and bring to a boil. Season with salt. Keep hot.

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Stock

Salt

Bake the scallops in the oven for about 30 seconds, or until the bowls are hot.

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Scallops

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Oven

Bowl

Pour the hot soup over the scallops, garnish with the cilantro and serve.

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Cilantro

Scallops

Soup

Equipment

Oven

Sauce Pan

Bowl

Ingredients

Servings:

1Tbsp

coarsely chopped cilantro 2Tbsps

finely julienned peeled fresh ginger 1large

leek, white and tender green parts only, finely julienned 946milliliters

chicken stock or low-sodium broth 340grams

oyster mushrooms, sliced 1/4 inch thick 4servings

Salt and freshly ground pepper 340grams

sea scallops 1Tbsp

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.