Pea and Dill Soup with Poached Scallops
Ingredients
500ml shellfish stock
190g pack M&S Wild Atlantic Scallops
1 tbsp olive oil
3 shallots, peeled and roughly chopped
1 tbsp garlic paste
1 tbsp ginger paste
25g dill, roughly chopped
300g frozen petit pois
1 lemon, zest only
2 tbsp crème fraiche
4 servings
Calories~250 kcal
Protein~18 g
Carbs~24 g
Fat~10 g
Fiber~5 g
Sugar~8 g
Total recipe
Calories~1,000 kcal
Protein~70 g
Carbs~95 g
Fat~40 g
Fiber~20 g
Sugar~30 g
Method
Step 1
Bring the stock to the boil in a pan and reduce to a simmer. Add the scallops and poach for 2-3 mins then remove with a slotted spoon.
Step 2
Reduce the remaining stock on a high heat for 10-12 mins until a ¼ of the liquid is left. Season to taste and top up with 1 litre of boiling water.
Step 3
In a separate large pan, heat the oil over a medium heat and cook the shallots for 6-8 mins until softened. Season then stir in the garlic, ginger and most of the dill.
Step 4
Pour in the stock and bring to the boil, before adding the peas. Bring back to the boil then cook for 3 mins before removing from the heat and blitzing with a hand blender until smooth. Season to taste then set aside on a low heat.
Step 5
Slice each scallop into three thin rounds and arrange around the edges of six shallow soup bowls, season and sprinkle over the lemon zest.
Step 6
Ladle the soup into the middle of the bowls to serve, add a spoonful of creme fraiche and sprinkle with remaining dill to serve.
