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Recipe for :

Scallop and Spinach Broth

natooraThis recipe for Scallop and Spinach Broth has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

Scallops are a lovely dish for spring. Their succulent texture and sweet flavours are perfectly refreshing. Try them in this tasty spinach broth for a light and sophisticated lunch.

Ingredients for Scallop and Spinach Broth

12 Scallops
120ml Fish stock
200ml Creme Fraiche
500gr Fresh spinach
100ml Double Cream
2 Egg yolks
Juice of 1 Lemon
Chopped tomatoes to garnish

How to make Scallop and Spinach Broth

  • Cut the scallops into slices, 5mm thick.
  • Place in a buttered frying pan. Add salt and the fish stock, and poach for 2 minutes.
  • Remove from pan and drain.
  • Add the crème fraiche to the stock and reduce it until it is the consistency of a light soup.
  • Add the chopped spinach and heat for 2 minutes.
  • Then bind with a mixture of the double cream, the egg yolks and the lemon juice.
  • Add the scallop slices and adjust the seasoning.
  • Serve in hot dishes garnished with hot roughly chopped tomatoes.

Serves 4


Published with permission of Natoora