Pea and lettuce soup with scallops

Pea and lettuce soup with scallops

4.3 16 ratings

Prep. 30 min

Total 45 min

8 portions

Ingredients

Dill oil

fresh dill leaves only (approx. 60 g)
12 sprigs
grapeseed oil
200 g

Soup

eschalots
2
leek white part only, cut into pieces
1
cos lettuce cut into pieces
120 g
lemon zest only, no white pith
1
unsalted butter
50 g
salt to taste
fresh ground black pepper to taste
water
500 g
Vegetable stock paste (see Tips)
2 tsp
frozen peas
600 g
olive oil
60 g

Scallops

olive oil
1 tbsp
scallops roe removed
24
salt to season
fresh ground black pepper to season
fresh dill for garnishing, finely chopped
3 sprigs

Difficulty

easy

Nutrition per 1 portions

Sodium 220 mg

Protein 10.6 g

Calories 1310.5 kJ / 312 kcal

Fat 25.7 g

Fibre 5.3 g

Saturated Fat 6.1 g

Carbohydrates 8.2 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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