Sunday, December 7, 2008

Scallop, Carrot and Celery Soup

Serves: 4


9.5 ounces (300 g) fresh scallops
2/3 ounce (20 g) butter
1 teaspoon polyunsaturated oil
1 teaspoon mustard
1 small onion, chopped
2 medium carrots, sliced thinly into rings
1 stick celery, finely sliced
1 cup dry white wine
1 cup water
Ground black pepper
1 tablespoon chopped parsley or
1 teaspoon chopped coriander

Microwave Method:

1. Wash scallops and trim off any rubbery pieces.
2. Melt butter with oil and mustard for 40-50 seconds on HIGH.
3. Add onion, carrot and celery. Cook for 3-4 minutes on HIGH.
4. Add wine and water and cook covered for 4-5 minutes on HIGH.
5. Add scallops, mix well, cover and cook for 8-10 minutes on MEDIUM.
6. Prior to serving, season with pepper and stir in parsley or coriander.

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