Scallop Soup Recipe #371073
This is based on a recipe from Bon Appetit’s May 1984 issue, from a menu titled: Hearty Dinner from Portugal” in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I haven’t yet tried this.
by mersaydees
20 min | 10 min prep
SERVES 2
- 1 1/2 cups chicken broth
- 3/4 cup beef broth
- 1/4 cup bottled clam juice
- 1/4 cup dry white port
- white pepper, freshly ground
- 2 ounces uncooked sea scallops, thinly sliced
- 2 tablespoons green onion tops, thinly sliced or chives, chopped
- In small saucepan bring broths, clam juice and Port to boil.
- Season with pepper.
- Divide scallops between 2 bowls.
- Ladle over the very heated broth.
- Garnish with the green onions or chives and serve.
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5 stars