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Chef Michael Mina

Tomato Soup with Minted Scallops
Chef Michael Mina of Aqua - San Francisco, CA
Adapted by StarChefs


Yield: 6 Servings

  • 2 Tablespoons extra virgin olive oil
  • 1 yellow onion, sliced thin
  • 4 shallots, sliced thin
  • 1 Tablespoon crushed garlic
  • 1 bay leaf
  • 4 large, ripe red tomatoes, peeled, seeded and diced
  • 3 cups chicken stock or low-sodium canned broth
  • 2 fresh basil leaves
  • 6 large sea scallops
  • 12 fresh mint leaves
  • 2 ounces olive oil

Method:

In a large, heavy-bottomed pot over medium heat, heat the 2 tablespoons extra virgin olive oil. Add the sliced onions and shallots, and cook until translucent in appearance. Add the garlic and the bay leaf and cook for 2 minutes.

Lower the heat slightly, add the diced tomatoes and cook for 10 minutes. Add the chicken stock, raise the heat, and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.

Add the fresh basil leaves and continue cooking for 5 more minutes. Remove from heat. Season the mixture with salt and pepper to taste. Puree the soup until well blended. Reserve.

In a high-sided dish, marinate the raw scallops in the two ounces olive oil and the 12 fresh mint leaves for 2 hours. When ready, transfer the scallops to a mall sauté pan over high heat, and cook on both sides until golden brown, approximately 5 minutes.

To serve: reheat the reserved soup, and divide it among 6 soup bowls. Cut each of the scallops into three slices, and place each sliced scallop on top of the soup. Serve immediately.

Copyright © 1996 by Michael Mina




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