Seared Scallops in Garlic Broth

1 Jan

I got a new cookbook for Christmas and I remembered my food blog!

Its title is What’s Cooking: One Pot. I told Andrew to flip through it and pick up a couple recipes to try out and I surprised when he picked out “Seared Scallops in Garlic Broth.”  So we went to the store to get some scallops as well as some fresh bread, it was still warm! It really added to the meal and was great to sop up the remaining broth in the bowl. We also added some hot sauce for some spice.

I found the recipe to be very light and warming, but also very easy to make.

Ingredients:

  • 1 large garlic bulb, separated into unpeeled cloves
  • 1 celery stalk
  • 1 carrot
  • 10 peppercorns
  • 5-6 parsley stems
  • 5 cups water
  • 8 oz sea scallops (recipe calls for large scallops, but I could only get small ones)
  • 1 tbsp oil
  • salt and pepper
  • fresh cilantro leaves, to garnish
  1. Combine the garlic cloves, celery, carrot, onion, peppercorns, parsley stems, and water in a saucepan with a good pinch of salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
  2. Strain the stock into a bowl, clean the saucepan, then return the stock to the pan. Taste and adjust the seasoning.
  3. If you’re using large scallops, slice them into thinner rounds
  4. Heat the oil in a skillet over medium-high heat and cook the scallops on one side for 1-2 minutes, until lightly browned and flesh becomes opaque. I also quickly turned them over and also browned them on the other side.
  5. Divide the scallops among bowls and ladle the soup over the scallops with a few cilantro leaves on top.

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