Chilled Avocado Soup with Scallops Recipe

Name: Chilled Avocado Soup with Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 cup diced white onion; 1 serrano chile, stemmed, seeded, and diced; 3 garlic cloves, minced; Salt; 4 firm but ripe avocados, halved, pitted, and peeled; 2 cups chicken broth; 5 tablespoons fresh lemon juice; 1/4 cup chopped fresh cilantro; Freshly ground black pepper; 6 to 8 jumbo scallops; 1/2 cup Mexican crema (see page 70) or creme fraiche, whisked to soften

Servings: persons

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt
4 firm but ripe avocados, halved, pitted, and peeled
2 cups chicken broth
5 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
Freshly ground black pepper
6 to 8 jumbo scallops
1/2 cup Mexican crema (see page 70) or creme fraiche, whisked to soften

1
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat.
2
Add the onion and serrano chile and saute for 10 minutes, or until tender.
3
Add the garlic and cook for 2 minutes.
4
Season with salt.
5
Remove from the heat and set aside to cool.
6
Put the avocados in a blender.
7
Add the chicken broth, lemon juice, cilantro, and onion mixture.
8
Puree until smooth.
9
Blend in 2 cups water.
10
Strain the soup into a large bowl, and season it to taste with salt and pepper.
11
Cover and refrigerate until well chilled, about 3 hours.
12
Sprinkle the scallops all over with salt and pepper.
13
Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat.
14
Working in 2 batches, sear the scallops for 1 minute per side, or until just cooked through.
15
Pour the chilled soup into individual bowls.
16
Top each serving with a scallop, and drizzle with the crema.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup diced white onion, 1 serrano chile, stemmed, seeded, and diced, 3 garlic cloves, minced, and more.

Yes, Chilled Avocado Soup with Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Avocado Soup with Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions