Asian Onion Soup with Steamed Scallops and Coriander

Free Range Chicken Broth
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
50 min

What You'll Need

  • 6 cups of Imagine® No-Chicken Broth or Imagine® Free Range Chicken Broth
  • 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 cup 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 cup of Arrowhead Mills® Organic Brown Rice Flour
  • Spectrum® Canola Oil, for frying

How to Make

  1. To prepare the crispy onion topping, dredge the sliced red onion in the rice flour and coat well.
  2. Heat the oil in a heavy bottom pot ⅓ full over a high flame add the flour-dredged onions and fry about 3 to 5 minutes, drain on paper towels and set aside until the soup is ready to serve.
  3. Heat broth in a large saucepan over a medium high heat, add the oil.
  4. When the broth and oil are hot add the yellow onions, leeks, shallots, stirring occasionally until brown about 10 minutes.
  5. Add the scallion, mustard, wine and Worcestershire sauce. Lower heat and stir.
  6. Season with salt and pepper and add the thyme and broth.
  7. Reduce the heat to a simmer and let cook until liquid has reduced about 30 minutes. Season again and keep warm.
  8. Preheat the broiler and spread the coriander on a baking sheet and toast until golden under the broiler.
  9. Season the scallops with salt and roll the edges in the coriander.
  10. 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.
  11. Ladle the onion soup into 4 shallow soup bowls, add three scallops to each bowl, and garnish with reserved crispy onions and thyme sprigs. Serve immediately.