ingredients

3 bags of Ariaki Shells Broth
12 scallops with or without coral, according to your taste
1 teaspoon fresh coriander
2 small sticks of lemongrass
4 carrots
1 white leek
Butter or olive oil (1 tablespoon), according to your taste.

Steps

Step 1

Infuse the 3 Bouillons de Coquillages 5 min. in 1 liter of simmering water. Cook the scallops with the fat (butter or olive oil), then reserve.

2nd step

Brown carrots and sliced ​​leek in the fat. Divide the scallops, vegetables and lemongrass in soup plates.

Step 3

Cover each plate halfway up with Bouillon de Coquillages Ariaké hot.

Step 4

Before serving, sprinkle each plate with chopped fresh coriander. Ingredients Serve hot.

tips

Ariaké Infusion Bouillons: A new generation of 100% natural drinking and cooking broths