Pea and Dill Soup with Poached Scallops
By M&S Food
Published on 04 September 2024
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 dinner party starter.Time and servings
1 hr 5 minsTotal time
6Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 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
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.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.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.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.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.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.