Herbed Zucchini Soup with Scallops
Print RecipeIngredients
- 8 fresh or defrosted scallops
- non-stick cooking spray
- 600-800 g zucchini (some squash have more water than others so go for the heavy ones)
- 2 cups fresh cilantro
- 4 tbsp fresh parsley
- 2 in fresh ginger knob
- 2 tbsp garlic flavored Extra Virgin Olive oil
- Juice from 2 limes
- freshly chopped chives
- Salt & Freshly ground pepper
Instructions
Take the scallops out of the fridge. In a pot, bring water to a boil and add roughly chopped zucchini ( discard the ends) to cook for about 15 min
Meanwhile roughly chop the washed herbs, peel and roughly chop the ginger and squeeze the limes. To a blender, add the lime juice, a dash of salt, the 2 tbsp of garlic oil, the herbs, and ginger.
When the zucchini is done, drain it and add it to the blender, mix for 1 min.
Plate the soup evenly into 2 bowls and get to work on the scallops. Heat a non stick pan with cooking spray on high and cook the scallops for 3 minutes per side, flipping with tongs, when finished top the soup with scallops, freshly chopped chives and salt and pepper.
The thing about winter that I miss most is the bright fresh herbs that I can eat by the pound. Given my recent investment in a high tech herb garden decked out with LED lights and a self watering mechanism, I knew I wanted an herb base, in a big way. Couple that with the fact that there is a mission in place to find as many ways as possible to eat zucchini since it is one of the few low-fodmap veggies I actually enjoy consuming. So naturally the only thing to do was to boil the zucchini and add a ton of washed herbs, garlic flavored extra virgin olive oil, ginger, and lime to make a soup. Due to the high water content of zucchini, it surprisingly is super easy to turn into something you can eat with a spoon. For added protein to the dish, pair some sautéed scallops right on top. Have fun fishing for the ones that got lost in the soup, the presents and surprises just keep coming.
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