2 scallops (10-20 count), cut in half
.25 oz red onion, julienned
2 oz cucumber, peeled, seeded
1/2 tsp dry dill
1 tsp fresh chopped dill
1 tsp red bell pepper, brunoised
2 fl oz. white wine
3 fl oz clam juice
Kosher Salt to taste
Black pepper to taste
1/2 tsp red pepper flakes
1 T unsalted butter
1.5 fl oz. Olive oil
1. Using a sauté pan over medium heat begin to sweat the red onion in the olive oil till it just begins to soften the add the scallops that have been seasoned with S&P just to get a quick sear in the oil. The oil needs to be hot enough that when the scallop is added it will not stick.
2. Next deglaze with white wine & clam juice, add the red pepper flakes and season with S&P. Once the scallops are just about cooked through add the cucumbers, and dry dill.
3. Finish the soup by mounting in the butter and then recheck seasoning, adjust with S&P if needed.
4. Using a warm soup bowl place soup in bowl and garnish with a fresh crunchy crostini, fresh dill, and the red pepper brunoise.