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Pea and Dill Soup with Poached Scallops

By M&S Food
Juicy peas and herby dill are the perfect match in this vibrant soup, made by chef Tony Singh on M&S’s Cooking with the Stars. Serve with succulent wild Atlantic scallops, crème fraiche and lemon zest for the ultimate…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

Method

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.