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500 Soups by Susannah Blake
Sweet, tender seared scallops marinated in ginger and lime are a real gourmet treat -perfect for dressing up a simple tomato soup.
Serves 4


• 2 tbsp sunflower oil, plus extra for frying
• 2 shallots finely chopped
• 2 garlic cloves crushed
• 2 hot red chilies seeded and finely chopped
• 1 lb cherry tomatoes
• 4 1/4 cups vegetable stock
• 1 tsp grated fresh ginger
• Juice of 1 lime
• 1 tsp chopped fresh mint, plus extra to garnish
• Salt
• 12 scallops, shelled and cleaned
• 2 tbsp vodka

Heat the oil in a large saucepan. Add the shallots, garlic, and chilies. Cook for 2 minutes. Add the tomatoes and stock. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes.

In a separate bowl combine the ginger lime juice mint, and a pinch of salt, and pour onto the scallops. Set aside until the soup is cooked. Process the soup in a blender until smooth, then strain it back into the rinsed out pan. Add salt and keep warm.

Heat a nonstick skillet. Add a drizzle of oil. Add the scallops and marinade and sear on each side for 1 minute, until just cooked. Stir the vodka into the soup and ladle it into bowls. Pile three scallops in the center of each portion. Sprinkle with a little mint and serve.


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