Pazzaluna's scallop and cucumber soup - KMSP-TV

Pazzaluna's scallop and cucumber soup

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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 crostini

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.

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