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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
On cold rainy days, enjoying a hearty meal with a pot of hot scallop soup is nothing short of amazing. The soup has a sweet flavor from the scallop meat, soft tender winter melon, both delicious and nutritious. Let’s cook with Tastetutorial.com!
Ingredients for Scallop Soup Serves 4
Scallops 400 gr Winter melon 1 piece Green onions 4 stalks Minced garlic 1/2 tablespoon Cooking oil 2 tablespoons Fish sauce 1 teaspoon Common seasonings a little (pepper/salt/sugar)
How to choose fresh ingredients
How to choose fresh scallops
- For scallops still in their shells, you should prioritize those with intact shells, without chips. Additionally, the shells should be tightly closed but not completely sealed.
- For scallops that have been removed from their shells, choose those that are firm and slightly translucent. Avoid those that have an unpleasant smell.
How to choose fresh winter melon
- Select large, straight winter melons that feel solid in hand and have a natural green skin color. If the winter melon has a dark green skin, it means the melon is overripe and will not taste sweet when cooked.
- Good winter melons will have a thick and plump stem, and when you press the body of the melon, you will feel its firmness and juiciness.
- Avoid purchasing soft winter melons, as they are wilted and will not maintain their freshness and characteristic flavor when cooked.
How to prepare Scallop Soup
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Prepare the scallops
First, cut off the muscle fibers, the membrane surrounding it, and the black stomach of the scallop. Only keep the white scallop meat and the orange roe (depending on preference).
Next, rinse each scallop under water to remove all the sand and then let them drain.
Then, marinate the scallops for 15 minutes with 1/4 teaspoon of pepper, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 1/2 tablespoon of minced garlic.
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Prepare the other ingredients
Use a knife to peel the wax gourd, wash it clean, then cut the gourd into 4 pieces and remove the seeds inside. Next, slice the wax gourd into thin pieces about 1/2 the thickness of a small finger.
Next, wash the green onions, chop the onion heads, and cut the leaves into sections about 3 finger lengths long.
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Cook the gourd soup with scallops
Place a pot on the stove, add 2 tablespoons of cooking oil, and the chopped green onion, then fry until fragrant.
When the onion is fragrant, add the gourd and a little boiling water just enough to cover the surface of the gourd. Cook the mixture over medium heat for about 10 minutes until the gourd is slightly soft.
Next, add the marinated scallop meat and continue to cook until the gourd and scallops are fully cooked.
Finally, adjust the seasoning to taste, add the green onion leaves, and then turn off the heat.
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Final product
Hot scallop soup, tasting rich and just right with the sweet flavor released from the scallop meat. The gourd is cooked to a perfect softness, and the scallops are chewy, creating a delicious and nutritious soup.
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The dish scallop soup can be prepared quickly and simply, Tastetutorial.com is confident you will successfully make this dish for the whole family to enjoy! Get cooking now!
*Image and recipe reference source from YouTube channel: Happy Kitchen
