Celebrity's EatSmart Recipes Scallops and Pumpkin Soup "3 Less" and "More Fruit and Vegetables" Dish Feature Japanese ingredients such as kelp and bonito flakes are being used in making the broth. When matching with the natural sweetness of pumpkin, a flavourful dish is being created with small amount of salt. Sylvia LAM Chairman, Hong Kong Dietitians Association | Scallops and Pumpkin Soup Ingredients to serve 4 | | Scallop | 10 pieces | | Silver Ear | 1 piece | | Pumpkin | 1/2 piece | | Broth | 1 litre | | Canola Oil | 3 teaspoons | | Ginger | 2 slices | | Mixture of starch and water | some | | Spring onion (finely chopped) | to taste | | Seasonings | | Salt | 1/2 teaspoon | | Broth Ingredients | | Kelp (10 cm in length) | 4 pieces | | Water | 1 litre | | Bonito Flakes | 50 g | Scallops and Pumpkin Soup Cooking Method - Thinly slice scallops then blanch in water. Set aside.
- Soak silver ear. Blanch and then finely chop. Set aside.
- Peel the pumpkin and cut it into pieces. Cook pumpkin in broth for 8-10 minutes until done. Purée them in a food processor.
- Heat up oil, sauté ginger until aromatic. Add pumpkin purée and silver ear. Bring to a boil and then add scallop. Thicken the soup with the mixture of starch and water. Garnish with spring onion. Serve.
Broth Cooking Method - Clean kelp with a wet cloth. Soak kelp in water for about 1 hour then heat it up.
- Take out kelp when the water is warm. Continue to heat it up.
- Add bonito flakes when boiling. Reduce to low heat and cook for 5 minutes.
- Cover with a lid and turn off the heat. Let stand for 15 minutes. Drain soup. Done.
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