Asian Onion Soup With Steamed Scallops and Coriander

6 cups of Imagine No Chicken Broth

1 large red onion in half sliced in to ¼ inch slices

1 large yellow in half and sliced in to ¼ inch slices

1 cup of chopped leeks white part only

4 large shallots in half sliced into ¼ inch slices

6 scallions cut into 1 inch lengths

3 tablespoons of Dijon mustard

1 cup of dry red wine

3 tablespoons of Worcestershire sauce

1 tablespoon of chopped fresh thyme

12 large sea scallops

¼ cup of ground coriander (toasted)

½ cup of madras curry powder

½ cup of fresh cilantro leaves for garnish

2 tablespoons of Spectrum Canola Oil

Hain Sea Salt and coarse black pepper to taste

Crispy Onions:

1 large yellow onion sliced very thin

1 cup of Arrowhead Mills Rice Flour

Spectrum Canola Oil

for frying