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Chilled Asparagus & Lemongrass Soup with Grilled Sea Scallops & Tangerine Essence Recipe | |
French Soup | |
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Ingredients:
2 T olive oil1 shallot (fine mince) 1 stalk lemongrass (white part only, fine mince) 1 qt vegetable broth 4 oz potato (peeled and diced) 1 lb asparagus (bottoms trimmed, rough chop) 2 oz heavy cream salt and white pepper 12 sea scallops salt and white pepper 24 asparagus tips (pre-cooked, chilled) 1/2 c tomato filet (fine dice)
Directions:
ProcedureSauté shallot and lemongrass in olive oil slowly until soft but not browned. Add vegetable broth and potatoes and bring to a simmer for five minutes. Add asparagus and cook for eight minutes or until tender. Transfer soup to a blender and purée. Strain through a fine mesh sieve and return to the stove. Add cream and bring back to a simmer. Add salt and pepper to taste. Refrigerate until well-chilled. Pre-heat grill top. Season scallops with salt and pepper. Grill scallops, turning 45° to mark. Repeat on second side, cook until center still has some translucency. To Assemble Spoon one 8 ounce ladle of soup into shallow bowl. Place two scallops onto the center. Garnish with asparagus tips and diced tomato, and drizzle with tangerine essence. Serves 6
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