Rating: 5 stars
4798 Ratings
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  • 4,798 Ratings
November 2003

Gallery

Credit: © David Loftus

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Thinly slice the scallops crosswise. Spread them in 4 ovenproof soup plates. Melt the butter in a medium saucepan. Brush the scallops with some of the butter and season with salt and pepper.

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  • Add the mushrooms to the remaining butter in the saucepan. Season with salt and pepper and cook over moderately high heat until lightly browned, about 5 minutes. Add the leek and ginger and cook, stirring, until wilted, about 3 minutes. Add the stock and bring to a boil. Season with salt. Keep hot.

  • Bake the scallops in the oven for about 30 seconds, or until the bowls are hot. Pour the hot soup over the scallops, garnish with the cilantro and serve.

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