The scallops are to this what the flaming orange zest is to a Cosmopolitan. Sure, you can enjoy it without, but there’s a reason earthy beetroot and sweet scallops are so commonly paired, and these little Patagonian ones are just so conveniently crouton sized…
Ingredients
- 2 Tbsp olive oil, plus a drizzle for the scallops
- 1 large sweet white onion, diced
- 2 sticks celery, sliced
- 1 lb 2 oz (500 g) peeled and diced beetroot [beet]
- 2½ cups (600 ml) vegetable stock
- 14 fl oz (1 x 400 ml) can coconut milk
- a big bunch of dill, stalks discarded and fronds roughly chopped, plus a few sprigs to serve
- sea salt and freshly ground black pepper
- 1 pack Patagonian scallops, to serve
- 4 teaspoons Greek yogurt, to serve
How to Make It
- Heat the oil in a large saucepan over low heat, add the onion and celery and cook for about 10 minutes until both are tender. Add the beetroot and cook for 5 minutes more.
- Add the vegetable stock and pop a lid on the pan. Raise the heat to medium and cook for about 30 minutes, with the lid on, until the beetroot is tender.
- Pour in the coconut milk, then transfer the soup to a blender and add the dill and a good pinch of salt and pepper. Blend until smooth, then taste and add more seasoning if you feel it needs it it will take quite a lot.
- Heat a drizzle of oil in a non-stick frying pan set over high heat. Once very hot, add the scallops and flash fry for about 3 minutes maximum, turning halfway through, until they are golden and caramelized on the outside.
- Pour the soup into warmed bowls and top each with a quarter of the scallops, a teaspoon of yogurt and a few dill sprigs to serve.