Serve seared scallops with a smooth broccoli soup, bright lemon oil and salty fish roe. A refined seafood starter balancing sweetness, acidity and savoury flavour.
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 until smooth. Return soup to a simmer. Taste and rectify the seasoning with salt and white pepper.
Make the : 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. the broccoli soup around the scallop, drizzle with a teaspoon of lemon chilli oil and sprinkle with chives.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Scallops need a hot, dry pan and patience — let them sear undisturbed to get a real crust before you flip. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
