Garlic Soup with Sauteed Scallops Recipe

Name: Garlic Soup with Sauteed Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 3 heads of garlic, cloves peeled and coarsely chopped, plus 1 1/2 teaspoons minced garlic; 6 thyme sprigs; 4 cups chicken stock or low-sodium broth; Salt and cayenne pepper; 12 sea scallops (about 1 1/4 pounds); All-purpose flour, for dusting; 2 tablespoons unsalted butter; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon fresh lemon juice; 1 large egg; 2 tablespoons red wine vinegar

Servings: persons

1 1/2 tablespoons extra-virgin olive oil
3 heads of garlic, cloves peeled and coarsely chopped, plus 1 1/2 teaspoons minced garlic
6 thyme sprigs
4 cups chicken stock or low-sodium broth
Salt and cayenne pepper
12 sea scallops (about 1 1/4 pounds)
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon fresh lemon juice
1 large egg
2 tablespoons red wine vinegar

1
In a large saucepan, heat the olive oil.
2
Add the coarsely chopped garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.
3
Add the thyme and stock and bring to a boil.
4
Simmer over low heat until the garlic is very soft, about 30 minutes.
5
Strain the broth into a heatproof bowl and wipe out the saucepan.
6
Return the broth to the saucepan, season with salt and cayenne and keep warm.
7
Season the scallops with salt and cayenne and dust them with flour.
8
In a large skillet, melt the butter.
9
When the foam subsides, add the scallops and cook over moderately high heat, turning once, until browned and cooked through, about 6 minutes.
10
Add the parsley, minced garlic and lemon juice to the skillet and shake to coat the scallops.
11
Set 3 scallops in each of 4 shallow soup plates.
12
Return the broth to a boil.
13
In a small bowl, whisk the egg with the vinegar; whisk the egg into the broth, whisking constantly.
14
Spoon the broth around the scallops and serve right away.

1582

kcal

Calories

Fat

235

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons extra-virgin olive oil, 3 heads of garlic, cloves peeled and coarsely chopped, plus 1 1/2 teaspoons minced garlic, 6 thyme sprigs, 4 cups chicken stock or low-sodium broth, and more.

Yes, Garlic Soup with Sauteed 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.

Garlic Soup with Sauteed Scallops

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