Carrot Soup with Scallops and Herb Leaves
Description
(serves 8 as an entrée)
This entrée is as light and fresh as air. Whispers of scallops and herb flavours with sweet tasting soup.
INGREDIENTS
15ml (1 tbsp) olive oil 375g-650g (24-40) scallops 1/2 tsp flaky sea salt 1/8 tsp freshly ground black pepper |
1/4 cup lightly-packed fresh herb leaves (tarragon, coriander, dill, Italian parsley ) Carrot Soup |
METHOD
- Preheat oven to 220°C.
- To cook scallops: Option 1: Place a heavy-based frypan on to a medium heat. Add oil and then scallops. Brown scallops on one side and turn to brown on the other. Add salt and pepper and remove scallops from pan.
- Option 2: Preheat oven to 220°C. Place oil, scallops, salt and pepper into a bowl and toss together. Place scallops on to a low-sided baking tray, spreading them out so they do not touch. Place into oven and hot roast for 4-5 minutes or till scallops become opaqu Flesh should still feel soft to the touch.
- Into 8 wide-based warmed soup bowls place cooked scallops and divide Carrot Soup between bowls, aiming for around 125ml {1/2 cup } soup per serv Generously sprinkle each serving with herb leaves and serve immediately.
Carrot Soup
(serves 8 as an entrée)
Freshly made carrot juice, available at juice bars, has a very short fridge life, so buy and freeze until you are ready to make this soup. But better still, invest in a vegetable juicer and juice carrots yourself.
INGREDIENTS
1 litre (4 cups) fresh carrot juice (to make 1 litre of fresh carrot juice you will need 4-4.5kg of fresh carrots) 500ml (2 cups) sauvignon blanc |
185ml (3/4 cup) freshly squeezed lemon juice 180g (1 + 1/3 cups) finely chopped shallots 1 tsp flaky sea salt 4 tsp finely grated fresh ginger |
METHOD
- Pour carrot juice, sauvignon blanc and lemon juice into a large, wide-based pot.
- Add shallots and salt. Place over a medium-high heat and bring to a boil.
- Add ginger and simmer rapidly until liquids have reduced by half.
- Strain and discard all solids. Season with extra salt and pepper if necessary. Cool and refrigerate for up to two days. To serve place into a saucepan and reheat over a medium eat.