Scallop Soup

By akselden

Ingredients

• 4 cups chicken broth
• 1 1/3 cup clam broth or fish fumet
• 2/3 cup white wine
• 1/3 cup mirin (Japanese sweet sake)
• 2/3 pound fresh deep-water scallops
• 2 tablespoons scallion, thinly sliced
• Sale and White pepper

Preparation

Step 1

In a saucepan, bring the broths, wine and mirin to a boil. Meanwhile, slice the scallops as thin as you can and divide them among eight warmed soup bowls. Sprinkle them with scallion. Season the broth to taste and pour it boiling hot over the scallops. This cooks the scallops. Serve immediately.