Scallop soup

[nancylebov]

I broke a block of seafood stock, so it had to be used sooner rather than later.

A quart of seafood stock
lb. of scallops
2 collard leaves (they're big)
shallot of unusual size
1/2 lb. of cremini mushrooms
salt
Taurus Mountain Thyme (all herbs and spices are Burlap and Barrel)
Wild Timur Pepper (a relative of szechuan pepper)
Buffalo Ginger
IRU seeds (fermented locust seeds, they add umami if soaked or simmered)
olive oil
lemon juice

I heated the stock. Saute the shallot and mushrooms. Throw them into the stock.

Separate the stalks from the collard leaves. They go into the stock. It would have been a little better to saute them, but I didn't think of it.

Chop and saute the leafy part of the leaf. In they go.

Saute the scallops. Possibly would have been better if they'd been broiled. When they've started to cook, they go in the stock.

When everything is just about done, in goes the lemon juice.

This is a pleasant soup. It would probably use more zing, but I'm not sure from what. Possibly fresh ginger slices. I'm also not sure if hot pepper was a good idea, so I didn't use it. I couldn't find garlic in a timely fashion, so I didn't include it, but otherwise, I would have used some. Cranking up the spices I used might have worked.

The collard stems were a significant contribution, and it might well have been improved by more crunch. Water chestnuts? Jerusalem artichokes? More collard stems?

Lemon juice was a *very* good idea.

If you don't want shellfish, bass or cod would work. I don't know about vegetarian substitutes for shellfish, so suggestions are welcome.

I originally planned this as an egg drop soup, but there was so much stuff in it already that I didn't. Eggs and seaweed would probably good for vegetarian.

Mild nuts like macadamia or cashews might work for vegan.

I mention brand names in case anyone cares, and I think Burlap and Barrel sells good stuff. Any brand will do. They get credit for introducing me to iru seeds.

Comments

[cmcmck]

Various mushrooms (chanterelles spring to mind) work well as a substitute for seafood like scallops.

[noelfigart]

Oh wow, that sounds delicious. I may have to try this!

[warriorsavant]

Your post starts off sounding rather like Lewis Carol.

[carbonel]

I've found it hard to find seafood stock (it's not something I usually make for myself) except at specialty stores, but I discovered that Better Than Bouillon has a lobster base variety, and that works well as a substitute, as long as what you want isn't just fish flavor.

[acelightning73]

My former HP, Fred, was quite a foodie in his own ways. He was making egg salad, and wanted it to have some crunch, but he couldn't get any celery easily. So he got a can of water chestnuts, and minced them.

Nori, or other seaweed, instead of the collard leaves? Sugar snap peas? A glug of sherry or mirin or Xaoshing wine, or soy sauce, for a bit more umami? A very small dab of tomato paste, as if you're making minestrone? A very small amount of smoked salt. Swap half the citrus juice for a flavorful vinegar. Some lobster or crab shells in the broth? Cashews do work pretty nicely with seafood.