Creamy Broccoli Soup with Pan Seared Scallops

Let me say upfront that I don’t like broccoli. But, I do try to eat it as its supposed to have, like, a gazillion good stuff in it! While I had an initial intention to cook it in a Chinese style dish with scallops and egg whites, a box of Campbell chicken stock lying around turned it into soup. My version is not a thick creamy soup but a lighter, soupier version where you can still taste the broccoli in a balanced way.

Ingredients (Serves 2)

  • A medium sized bunch of broccoli
  • 8 Scallop medallions
  • 2 strips of back bacon
  • 2 cups of Campbell chicken stock
  • 1 medium yellow onion
  • 4 cloves of garlic
  • Thickened Cream

Getting it Done! (Broccoli Soup)

  1. Separate the stem and flower heads of the broccoli
  2. Cut the stem and flower heads into smaller bite sized portions
  3. Wash and set aside
  4. Finely dice the onion and the garlic
  5. Into a large pot, over medium heat, drizzle 3 tablespoons of oil (any type will do)
  6. Add the onions to the pot to brown (see previous post on browning onions) before adding the garlic
  7. Stir for 2 minutes, add the broccoli, stir occasionally for another 3-5 minutes to allow the broccoli to lightly char
  8. Add the chicken stock, bring to a boil and let it cook for 5 more minutes before turning off the heat
  9. Set aside and let it cool for at least 15 minutes
  10. Using a hand held or normal blender, blend into a fine mixture and place back into the pot over low heat
  11. When simmering, stir in 2 splashes of cream, a generous pinch of salt and freshly ground black pepper
  12. Taste, adjust and set aside

Getting it Done! (Scallops and Bacon)

  1. Prepare your scallops by drying them with kitchen towel, before seasoning with a few pinches of salt and freshly ground black pepper
  2. Into a heavy bottom pan, over medium heat, use enough oil to coat the cooking surface
  3. When the oil starts to smoke, add the bacon strips making sure its spread out evenly over the cooking surface
  4. Leave for 2 minutes before turning and cooking for another 2 minutes (if the bacon needs more time to crisp up, let it do so)
  5. Remove the bacon and set aside on a cooling rack
  6. With a knife, cut the bacon into larger pieces when cool
  7. Gently add the scallops to the same pan, giving enough space between each medallion and leave for about 2 minutes
  8. If the scallops stick to the pan, let it cook for another 30 seconds or so before gently flipping it over
  9. After another 3 minutes, remove the scallops and set aside
  10. When ready, serve the soup with the scallops and bacon
  11. Done!
  12. See my previous post for other ideas on serving scallops.

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