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Categories: Appetizers, Fish and Shellfish, Soups

Consomme with scallop sashimi and peas

Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to rediscover the artistic possibilities of ... Read more

Total time: 2 hours, 15 minutes, plus 1 hour chilling | Serves 6

Step 1Arrange the scallops in a single layer on a glass plate and freeze until they are slightly firm, 1 hour. Slice thin horizontally, at the most 1/4-inch thick. Arrange slices of each scallop in a single layer in a wide soup bowl. Season with salt. Scatter 2 to 3 tablespoons of peas in each bowl. Arrange 2 sprigs of chervil in the center. Serve.

Step 2Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.

Each serving:
120 calories; 698 mg. sodium; 23 mg. cholesterol; 4 grams fat; 1 gram saturated fat; 2 grams carbohydrates; 19 grams protein; 0 fiber.
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