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At NYC's Jean Georges, this light and deliciously garlicky soup is served with frog's legs. To make at home, swap scallops—which are similarly sweet, delicate and meaty—for the frog's legs. Slideshow:  More Recipes by Jean-Georges Vongerichten 

May 2010


Credit: © John Paul Urizar

Recipe Summary test

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, heat the olive oil. Add the coarsely chopped garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the thyme and stock and bring to a boil. Simmer over low heat until the garlic is very soft, about 30 minutes. Strain the broth into a heatproof bowl and wipe out the saucepan. Return the broth to the saucepan, season with salt and cayenne and keep warm.

  • Season the scallops with salt and cayenne and dust them with flour. In a large skillet, melt the butter. When the foam subsides, add the scallops and cook over moderately high heat, turning once, until browned and cooked through, about 6 minutes. Add the parsley, minced garlic and lemon juice to the skillet and shake to coat the scallops. Set 3 scallops in each of 4 shallow soup plates.

  • Return the broth to a boil. In a small bowl, whisk the egg with the vinegar; whisk the egg into the broth, whisking constantly. Spoon the broth around the scallops and serve right away.

Make Ahead

The broth can be prepared through Step 1 and refrigerated for up to 3 days.

Suggested Pairing

Ripe, citrusy Chenin Blanc.