Broccoli Soup with Seared Scallop, Lemon Oil, and Fish Roe
This stylish recipe features soft, sweet scallops soaking up bright broccoli soup all accented with acidic notes of lemon oil and salty roe.
Servings: 8
Ingredients
- 2 tablespoons grape-seed oil, divided
- 1 medium white onion, chopped
- 3 pieces garlic cloves sliced
- 4 cups broccoli, cut into 2 inches florets
- 1 small potato, peeled and quartered
- 3.5 cups chicken stock, low sodium
- 0.5 cup whipping cream, 33% fat
- 1/3 teaspoon salt, to taste
- 1/8 teaspoon ground white pepper, to taste
- 1/2 medium leek, washed and cut into 1/8-inch-thick pieces
LEMON CHILI OIL
- 1 zest of a lemon, organic
- 1/4 teaspoon chilli flakes
- 4 tablespoons olive oil, extra virgin
GARNISH
- 8 large scallops, patted dry
- 0.5 ounces fish roe, your choice based upon availability
- 2 tablespoons fresh chives, finely chopped
Instructions
- Make the broccoli soup: Heat a tablespoon of oil in a heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add broccoli, potato, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until broccoli is tender, about 20 minutes. Puree soup with an immersion blender until smooth. Return soup to a simmer. Taste and rectify the seasoning with salt and white pepper.
- Make the lemon oil: Place lemon zest, chilli flakes and olive oil in a small pan. Gently heat the oil and zest over low heat for a minute. Remove from heat and let infuse for 5 minutes. Strain the oil and reserve to cool.
- Make the garnish: Blanch leek in a small saucepan of boiling salted water 3 minutes or until soft; drain. Place some of the leeks in center of each bowl.
- Cook scallops: Heat remaining tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 minute per side. Place 1 scallop on top of leek in each bowl, and then top scallop with fish roe. Ladle the broccoli soup around the scallop, drizzle with a teaspoon of lemon chilli oil and sprinkle with chives.