Carrot Soup with Scallops and Herb Leaves

  • Carrot Soup with Scallops and Herb Leaves

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.