Gourmet Chef Broccoli Soup with Seared Scallops


From the galley of Remember When's Chef Tasia Haag—a new recipe that will delight the most discerning palates, light, flavorful, delicious and inspired in the flavors of the sea.

Broccoli Soup with Seared Scallops


  • 1 broccoli

  • ½ head sml cauliflower

  • 200grms of spinach

  • 1 piece of garlic

  • ½ brown onion

  • 1lt chicken stock


  1. In a sauce pan sauté off the garlic and onions until transparent, add the chicken stock and bring to the boil.

  2. Cut the cauliflower into small florets, and add to the boiling stock. Cook until very tender. (about 5 minutes, or until a knife goes through easily) Add the broccoli and cook until soft but still green, (about 2 minutes)

  3. Add the spinach when soup has come to the boil season with salt and pepper. Immediately blitz with a hand blender or a kitchen whiz. (The reason for this is because you are getting the chlorophyll to come out and the soup will become a vibrant green colour).

Earlier... Marinate the scallops as follows:

  • 100 grms scallops

  • 1 piece of garlic

  • Olive oil 20-30 mls

  • Butter 1 tsp

  • Salt & pepper to taste

Heat the fry pan then add the oil and butter together. Add the marinated scallops along with the garlic and cook until golden colour. Season with salt and pepper. Do not burn but make sure the pan is always hot. Flip the scallops so they are the same colour on both sides.

Serving Suggestions & Tips

  • When serving the dish place the soup in a pre-warmed bowl

  • Place the hot scallops on top with garlic and butter and season

  • Blue cheese may be added to the soup, if desired

  • Parsley or chervil may be added to the scallops after cooking

Enjoy and remember what it's like to taste the delicacies onboard Remember When.