Scallop Soup

Serves 2-4 | Prep Time: 15 minutes, 15 minutes

 

2 cups (500ml) white lentils, soaked and dried

1 medium onion chopped

1 clove garlic, minced

3 cups (750ml) water

salt and pepper to taste
1 cup (250ml) heavy whipping cream

4 sheets Japanese nori seaweed

2-4 bay scallops as desired, cooked

 

  1. In a large saucepan, over low heat, combine lentils, onion, garlic and water. Simmer, covered, for 1 hour, adding more water if necessary.
  2. In batches, pour soup into a food processor and process until smooth.
  3. Return soup to saucepan over low heat, and add the salt and pepper as required.
  4. Over low heat, gradually add cream, stirring to blend. Cook for 10 to 15 minutes, and add additional seasonings as required.
  5. In a coffee grinder, place two sheets of seaweed and grind into a fine powder.
  6. Place scallop in a shallow bowl and dust with nori powder. Pour soup into bowl and garnish as desired.