This elegant Lemongrass Scallop Soup offers a perfect balance of aromatic herbs and sweet seafood. The base is infused with dried lemongrass, fresh parsley, and a hint of heat from chile sauce, creating a complex and savory broth. Succulent scallops are added at the very end to ensure they remain tender and delicate, avoiding overcooking. It is an impressive yet simple dish that feels luxurious enough for a date night but quick enough for a special weeknight dinner. The subtle sweetness of the scallops pairs beautifully with the citrusy notes of the lemongrass and the savory depth of the soy sauce. Serve it in shallow bowls garnished with fresh herbs for a restaurant-quality experience at home.
Lemongrass Scallop Soup
Description
This elegant Lemongrass Scallop Soup offers a perfect balance of aromatic herbs and sweet seafood. The base is infused with dried lemongrass, fresh parsley, and a hint of heat from chile sauce, creating a complex and savory broth. Succulent scallops are added at the very end to ensure they remain tender and delicate, avoiding overcooking. It is an impressive yet simple dish that feels luxurious enough for a date night but quick enough for a special weeknight dinner. The subtle sweetness of the scallops pairs beautifully with the citrusy notes of the lemongrass and the savory depth of the soy sauce. Serve it in shallow bowls garnished with fresh herbs for a restaurant-quality experience at home.Ingredients
Directions
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In a large saucepan, heat the olive oil over medium heat.
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Add the diced scallions and minced garlic, sautéing lightly for 2-3 minutes until fragrant but not browned.
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Pour in the chicken stock, minced parsley, dried lemongrass, chile sauce, and soy sauce.
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Bring the liquid to a boil, then reduce heat, cover, and simmer for 1 hour to infuse the flavors.
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Strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids (lemongrass, scallions, garlic, parsley).
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Return the strained broth to the rinsed saucepan and bring it to a gentle simmer.
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Add the bite-size scallops to the simmering broth.
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Cook briefly for about 1 minute, or until the scallops are just opaque and cooked through.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using fresh lemongrass, bruise the stalks with the back of a knife and add whole, then remove before serving. Dried lemongrass is convenient but has a more concentrated flavor, so adjust to taste.
Be careful not to overcook the scallops, as they will become tough and rubbery. They should be added at the very end and cooked for no more than 1-2 minutes depending on size.
For a vegetarian version, substitute chicken stock with vegetable stock and omit the scallops, perhaps adding tofu or mushrooms for substance.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop; do not boil vigorously to keep the broth clear.
