Ginger-Scallop Soup from Soup: A Way of Life by Barbara Kafka
Pale and Sensational, flecked with green if the leeks are used, this soup can start the most festive of meals. The recipe can be doubled. The broth can be made ahead and the leeks blanched; but I h...
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Ingredients
- ¼ cup (35 g) cooked long-grain white rice, optional
- 1 pound (450 g) bay scallops
- ½ pound (225 g) ginger, unpeeled, thinly sliced across
- 1 leek, green part only, washed well and cut into hair-thin strips, optional
- 8 tablespoons (120 g) cold unsalted butter, cut into ½-inch (1-cm) pieces
- ⅛ teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
- 1½ teaspoons kosher salt, or to taste
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