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Scallops in Garlic Broth

Soup
Serves 4 

½ protein | 1 vegetable

Ingredients:

  • 5 cups water
  • 1 large garlic bulb, separated into unpeeled cloves
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 10 peppercorns
  • 5-6 parsley stems
  • 1 Tbsp oil
  • 500 g scallops
  • Fresh ground black pepper
  • Fresh coriander leaves, to garnish

Directions:

  1. Combine water, garlic, celery, carrot, onion, peppercorns, and parsley stems in a saucepan with a good pinch of salt. Bring to the boil, reduce the heat and simmer, partially covered, for 30-45 mins.
  2. Strain the stock into a clean saucepan. Taste and adjust the seasoning, and keep hot.
  3. Slice scallops in half crossways to form 2 thinner rounds from each. Sprinkle with pepper.
  4. Heat oil in a frying pan over medium-high heat and cook the scallops on one side for 1-2 mins until lightly browned and the flesh becomes opaque.
  5. Divide the scallops between 4 warm shallow bowls, arranging them browned-side up. Ladle the soup over the scallops and then float a few coriander leaves on top. Serve at once.