Scallop soup

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Difficulty: Easy - for beginners
Serves: 2-4

Preparation time:
Cooking time:


2 cups white lentils, soaked and dried
1 medium onion, chopped
1 clove garlic, minced
3 cups water
salt and peppper to taste
1 cup heavy whipping cream
4 sheets Japanese nori seaweed
2-4 scallops as desired, cooked


In a large saucepan, over low heat, combine lentils, onion, garlic and water. Simmer, covered, for 1 hour, adding more water if necessary. In batches, pour soup into a food processor and process until smooth. Return soup to saucepan over low heat, and add the salt and pepper as required. Over low heat, gradually add cream, stirring to blend. Cook for 10 to 15 minutes, and add additional seasonings as required. In a coffee grinder, place two sheets of seaweed and grind into a fine powder. Place scallop in a shallow bowl and dust with nori powder. Pour soup into bowl and garnish as desired.


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