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  • Asian Seafood Soup
  • Asian Seafood Soup
  • Asian Seafood Soup
  • Asian Seafood Soup
  • Asian Seafood Soup

Asian Seafood Soup

Food | May 06, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 22 Minutes
  • 2 bowls
  • Moderate

This recipe for Asian seafood soup with sea scallops will require that you gather up a small group of distinct tasting ingredients and then, prepare them in a quick-cook fashion. Get ready for a healthy, low-fat meal bursting with big flavours!

Notice the yield! You know where this is going – Romantic dinner for two, anyone? (XO!) We purchased this set of ASIAN SOUP BOWLS and they worked perfectly.

The essential ingredient for this recipe is pure vegetable broth. If you already have a small-sized portion in the freezer, about 2 to 3 cups, transfer it to your fridge to defrost the night before.

Tips for success:

1) Take a bit of extra time preparing your vegetables: fine slicing, shaving or cutting on an angle are key – the visual on this dish is important.

2) Rinse those sea scallops of sand or grit and really pat them dry before you sear them.

3) Find those microgreens for garnish – look for dinky little shoots like radish, pea, onion or arugula. They’re jammed with flavour and are healthy and delicious. Try hard to find some!

Beyond that, just pace yourself.

I’ve listed this recipe at a moderate skill level solely because you’ll have three things happening on your stovetop at the same time. If you get in a jam just slow things down, and do one thing at a time. The most crucial step is the last one – when you ladle broth over the cooked noodles, blanched vegetables and seared scallops. Make sure that broth is boiling hot, and you’re golden!

Enjoy this Asian Seafood Soup with Sea Scallops tonight!

Comments

One Response to “Asian Seafood Soup”

  1. Milisa Manojlovich says:

    I can attest to how delicious this recipe is!! Visiting with Nik in Toronto one weekend I got to watch the whole soup making process and then sit down and enjoy a fantastic meal. Definitely worth trying this recipe. The effort was pretty minimal but the results were unbelievably flavorful.

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Ingredients & Amounts

  • cups of vegetable broth
  • 4 sea scallops, rinsed and patted dry
  • 2 cups gluten free noodles, cooked as directed
  • 1 carrot, peeled and julienned
  • 2 celery ribs, thinly sliced
  • 2 red radish, trimmed and thinly sliced
  • 2 cups spring peas, shelled, pods discarded
  • 2 cups shiitake mushroom caps, thinly sliced
  • 1 scallion, trimmed and thinly sliced
  • 2 cloves of garlic, shredded
  • 1 tablespoon fresh ginger, skinned and shredded
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt, more to taste
  • dash of sriracha or other hot sauce
  • garnish a sprinkling of microgreens

Instructions

  1. Wash and then peel, trim, cut, chop, slice, dice or julienne vegetables as you wish. Rinse sea scallops and then pat dry.
  2. Pour vegetable broth into a medium-sized pot. Bring to a boil and then reduce to simmer. Stir in garlic, ginger and salt. Cover.
  3. Bring 5 cups of salted water to a boil. Add dried noodles and cook as directed. Drain and divide into two soup bowls.
  4. At the same time, bring a medium sized skillet to medium-high temperature. Add butter and olive oil, allowing them to blend and come to temperature. Add scallops, being careful not to crowd them in the skillet. Sear one side, about 3-4 minutes, turn over and repeat. Once cooked, remove from skillet and allow to rest.
  5. Return broth to a boil. Add vegetables and cook for 4 minutes.
  6. Using a slotted spoon, remove all of the vegetables from the broth. Spoon onto cooked noodles, dividing them evenly between the two bowls.
  7. Transfer two seared scallops into each bowl. Ladle equal amounts of boiling broth into each bowl.
  8. Add a dash of hot sauce to each bowl and garnish both with a sprinkling of microgreens.
  9. Serve immediately.
Listen on MUSIC

Enjoying great music is an essential part of every Weekend at the Cottage. I listened to Buddah’s Chill, Vol. 3 (Buddha Asian Bar Lounge) – Various Artists as I prepared this recipe. Go to iTunes to download this disc of hip Asian-flavoured lounge music.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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