Ginger Scallop Soup
Soup, a Way of Life
Ginger Scallop Soup
Soup, a Way of Life
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1/2 pound ginger, unpeeled, thinly sliced across 1 leek, green part only, washed well and cut into hair thin strips, optional 1 pound bay scallops 8 tablespoons cold unsalted butter, cut into 1/2 inch pieces 1/8 teaspoon cayenne pepper 1 tablespoon fresh lemon juice 1 1/2 teaspoons kosher salt, or to taste 1/4 cup cooked long grain white rice, optional Directions: In a small saucepan, bring 5 cups water and the ginger to a boil. Lower the heat and simmer for 20 to 30 minutes, or until the liquid has reduced to 3 cups. Strain through a fine mesh sieve. Reserve the liquid and discard the ginger. Meanwhile, if using the leek, bring a small saucepan of salted water to a boil. Stir in the leek. Lower the heat and simmer for 15 minutes. Drain and reserve. In a medium saucepan, return the ginger liquid to a gentle simmer. Stir in the scallops. Simmer for 1 1/2 to 2 minutes, or until they become opaque. Do not overcook, or they will become rubbery. With a slotted spoon, remove the scallops and set aside. Over low heat, whisk the butter into the liquid, a few pieces at a time. While whisking, add the cayenne, lemon juice, and salt to taste. Remove from the heat and stir in the scallops and, if using, the leek. For a slightly heartier soup, add the rice along with the scallops. Makes 5 cups.
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