posted by Mai 12-26-102 9:13 AM
Scallop Chowder with Lime Juice
Cooking the scallops just briefly in lime juice and olive oil and then adding them to the soup for a mere ten minutes before serving keeps these delicate shellfish tender and succulent.
2 tablespoons olive oil
4 cups bite-sized pieces of peeled red-skinned potatoes (4 medium)
1 medium yellow onion, thinly sliced
1/4 cup minced fresh parsley
5 1/4 cups vegetable consommé or canned vegetable broth
1/4 cup freshly squeezed and strained lime juice
4 fresh basil leaves, chopped
1 1/4 teaspoon crushed green peppercorns
1 pound fresh scallops
Slivers of fresh lime
3/4 cup dried bread crumbs
Heat 1 tablespoon of the oil over medium heat in a 4 1/2 quart soup pot. Add the potatoes, onion, and parsley. Add the consommé or broth. Bring to a boil and reduce the heat to medium. Cover and continue cooking for 10 minutes, or until the potatoes are tender.
Meanwhile, heat the remaining 1 tablespoon oil, lime juice, basil, and peppercorns in a large skillet over medium heat. When the mixture simmers, add the scallops. Cover and cook for 3 to 4 minutes, until the scallops are just tender; do not overcook. Stir the bread crumbs into the soup pot and cook, uncovered, for 10 minutes. Add the scallops and their liquid to the soup and cook for 2 or 3 minutes more to reheat. Garnish each bowl with a sliver of the fresh lime.