Scallop Soup

This is based on a recipe from Bon Appetit’s May 1984 issue, from a menu titled: Hearty Dinner from Portugal” in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I haven’t yet tried this.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1 1⁄2 cups chicken broth
• 3⁄4 cup beef broth
• 1⁄4 cup bottled clam juice
• 1⁄4 cup  dry  white port
•  white pepper, freshly ground
• 2  ounces  uncooked sea scallops, thinly sliced
• 2  tablespoons green onion tops, thinly sliced or 2  tablespoons chives, chopped

Directions

1. In small saucepan bring broths, clam juice and Port to boil.
2. Season with pepper.
3. Divide scallops between 2 bowls.
4. Ladle over the very heated broth.
5. Garnish with the green onions or chives and serve.