How to Make Delicious and Refreshing Scallop Soup
A Heartwarming Soup Dish Packed with the Taste of the Sea: Scallop Soup
Hello everyone! Today, we’re going to make a delightful scallop soup, brimming with the fresh flavors of the ocean. Scallop soup is a dish where you can savor the fresh aroma of scallops alongside a warm, comforting broth. It’s especially perfect for the winter season. While scallops are delicious grilled, today we’ll be enjoying them in a soup. Let’s dive into the charm of scallop soup and explore the recipe!
Main Ingredients
- 800g fresh scallops
- 600ml water
- 200g radish (for a refreshing taste)
- 1 sheet dried kelp (about 10x10cm, enhances the broth’s clarity)
- 1 stalk green onion (mostly the white part)
Seasoning Ingredients
- 1 Cheongyang pepper (add more if you like it spicy)
- 1 red chili pepper (for a beautiful color)
- 1 Tbsp minced garlic (adds depth to the broth)
- 1 Tbsp fish sauce or anchovy sauce (enhances umami)
- A pinch of black pepper (adjust to taste)
- 1/2 stalk green onion (white part, for garnish)
- 1 Tbsp soy sauce or salt (to adjust final seasoning)
- 1 Cheongyang pepper (add more if you like it spicy)
- 1 red chili pepper (for a beautiful color)
- 1 Tbsp minced garlic (adds depth to the broth)
- 1 Tbsp fish sauce or anchovy sauce (enhances umami)
- A pinch of black pepper (adjust to taste)
- 1/2 stalk green onion (white part, for garnish)
- 1 Tbsp soy sauce or salt (to adjust final seasoning)
Cooking Instructions
Step 1
First, properly cleaning the scallops is crucial. Rinse them under cold running water multiple times, scrubbing the shells gently with a brush or sponge. Removing any mud or debris from the shells will ensure a clear and clean-tasting broth.
Step 2
Next, let’s prepare the vegetables. Wash the green onions, Cheongyang peppers, and red chili peppers thoroughly and slice them thinly. It’s good to separate the white and green parts of the green onion. The Cheongyang pepper adds spiciness, and the red chili pepper adds color, so adjust their quantities according to your preference.
Step 3
Now it’s time to make the flavorful broth. Pour 600ml of fresh water into a large pot. Add the sliced radish, the white part of the green onion, and the kelp. Stir in 1 tablespoon of anchovy sauce for an extra umami boost. Let it simmer over medium heat for about 10 to 15 minutes to allow the flavors to meld.
Step 4
After simmering for 10 to 15 minutes, remove and discard the radish, green onion, and kelp from the pot. These ingredients have served their purpose in flavoring the broth. Removing them is essential for a clear soup.
Step 5
To the clear broth, add the sliced Cheongyang peppers, red chili peppers, and 1 tablespoon of minced garlic. This is where we add the spicy kick and aromatic depth. If needed, you can add another tablespoon of soy sauce or anchovy sauce to deepen the flavor.
Step 6
Now for the star ingredient: add the prepared scallops to the pot. As the scallops cook, their shells will begin to open. Cook them over medium heat, not high heat, just until the shells are fully opened. Be careful not to overcook them, as they can become tough.
Step 7
Once all the scallops have opened their shells, your delicious scallop soup is ready! Taste the broth and adjust the seasoning with salt or soy sauce as needed. Finely chop the remaining 1/2 stalk of green onion (white part) and sprinkle it over the top as a garnish for a more appealing presentation. Serve the hot scallop soup with its beautiful clear broth and plump scallops in attractive bowls.
Step 8
I personally love serving this in a dark-colored hot pot as it makes the colors of the food pop and looks very appetizing. A warm bowl of scallop soup is the perfect way to ward off the winter chill. I can’t wait to taste it! Enjoy your meal. ^^
