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Subject : Asian Onion Soup With Steamed Scallops and Coriander  

serves: 4




6 cups of Imagine® No-Chicken Broth or Imagine® Free Range Chicken Broth, regular or low sodium

1 large red onion, cut in half sliced in to ¼" slices

1 large yellow onion, in half and sliced in to ¼" slices

1 C. of chopped leeks white part only

4 large shallots, in half and sliced into ¼" slices

6 scallions, cut into 1" lengths

3 tbsp. of Dijon mustard

1 cup of dry red wine

3 tbsp. of Worcestershire sauce

1 tbsp. of fresh thyme, chopped

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 tbsp. of Spectrum® Canola Oil

Hain® Sea Salt and coarse black pepper to taste

Crispy Onions:

1 large yellow onion sliced very thin

1 C. of Arrowhead Mills® Organic Brown Rice Flour

Spectrum® Canola Oil, for frying


cooking directions

Make the onions:
step 1: Dredge the sliced onion in the rice flour and coat well.
step 2: Heat the oil in a heavy bottom pot ⅓ full over a high flame add the onions and fry about 3 to 5 minutes, drain on paper towels and set aside.

Make the soup:
step 1: Heat broth in a large saucepan over a medium high heat, add the oil.
step 2: When the broth and oil are hot add the onions, leeks, shallots, stirring occasionally until brown about 10 minutes.
step 3: Add the scallion, mustard, wine and Worcestershire sauce. Lower heat and stir.
step 4: Season with salt and pepper and add the thyme and broth.
step 5: Reduce the heat to a simmer and let cook until liquid has reduced about 30 minutes. Season again and keep warm.
step 6: Preheat the broiler and spread the coriander on a baking sheet and toast until golden under the broiler.
step 7: Season the scallops with salt and roll the edges in the coriander.
step 8: In a medium pot add water and set up a steamer, when the water is boiling add the curry powder and stir to dissolve. Place the steamer on top of the pot and steam the scallops for 5 minutes.
step 9: Ladle the onion soup into 4 shallow soup bowls, mound in the onions lean three scallops against the onions and garnish with crispy onions, thyme sprigs, and serve.
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