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
- 3 cups chicken stock or low-sodium canned
- 2 fresh basil leaves
- 6 large sea scallops
- 12 fresh mint leaves
- 2 ounces olive oil
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
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
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.
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