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🍽️ Cold pea soup with seared scallops

235 kcal · 30 min · 4 servings

Ingredients

• 500 g peas (frozen)
• salt
• 400 ml vegetable stock
• 1 tsp ginger powder
• pepper (from the mill)
• 1 tbsp lemon juice
• 2 tbsp butter
• 4 tbsp whipping cream (at least 30% fat content)
• 4 scallops (ready for cooking)

Instructions

1. 1. Boil the peas in salted water for 5 to 8 minutes until they are soft.
2. 2. Drain the peas.
3. 3. Puree the peas finely using a hand blender.
4. 4. Add the pea cream to the hot vegetable stock.
5. 5. Bring the mixture to a brief boil.
6. 6. Reduce the heat and let the soup simmer for 2 minutes.
7. 7. If the soup is too thick, stir in a little hot water until you reach the desired consistency.
8. 8. Season the soup with ginger.
9. 9. Adjust the seasoning of the soup with salt, pepper, and lemon juice.
10. 10. Stir 1 teaspoon of butter into the hot soup.
11. 11. Let the soup cool down.
12. 12. Heat 1 tablespoon of butter in a pan.
13. 13. Sear the scallops on both sides until golden brown.
14. 14. Season the scallops with salt and pepper.
15. 15. Fill the pea soup into soup plates.
16. 16. Drizzle each portion with 1 tablespoon of cream.
17. 17. Place one scallop on each portion.
18. 18. Serve the soup immediately.

Nutrition per serving

• kcal: 235
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 19 g