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Consomme: Consomme With Scallop Sashimi and Peas

Source of Recipe

Recipe Exchange


List of Ingredients

3 1/4 HOURS
2 hours, 15 minutes to make
1 hour to chill

6 sea scallops, about 3/4 pound
Sea salt
3/4 to 1 cup shelled English peas
12 sprigs chervil
10 cups boiling shellfish consomme master recipe (see recipe in this category)




Recipe

Arrange 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.
Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.
Servings: 6.
Per serving: 120 calories; 4 g fat (1 g saturated fat; 0.07 percent calories from fat); 2 g carbohydrates; 23 mg cholesterol; 698 mg sodium; 19 g protein; 0 g fiber.