Scallop With Chicken Soup Recipe

Make broth

Place chicken thighs, water, carrot, celery, onion, garlic, bay leaf, peppercorns, thyme, and 1.5 tsp kosher salt in a medium pot. Bring to a gentle simmer over medium-high heat. Skim any foam that rises, reduce heat to low, and simmer gently, partially covered, for 25–30 minutes, until chicken is cooked through and flavors have concentrated.

Strain and reserve

Remove chicken and vegetables with a slotted spoon. Strain the broth through a fine-mesh sieve into a clean saucepan or bowl. Set the strained broth aside. Reserve the cooked chicken: when cool enough to handle, shred or chop into bite-size pieces and set aside (about 1 to 1 1/2 cups).

Clarify and flavor

Return 4 cups of the strained broth to a clean saucepan and bring to a gentle simmer over medium heat. In a small skillet, melt 1 Tbsp unsalted butter over medium-low heat and sweat the minced shallot for 1–2 minutes until fragrant and translucent (do not brown). If using, add the 2 Tbsp white wine to the shallot and reduce by half, about 1–2 minutes. Add the shallots (and any reduced wine) to the simmering broth.

Adjust seasoning

Taste the simmering broth and add additional salt (up to 1/2 tsp) and the lemon juice. Keep the broth at a gentle simmer while you sear scallops.

Prep scallops

Pat scallops very dry with paper towels. Trim the side muscle if still attached. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust with the 2 tsp flour if you want a slightly crisper exterior (optional).

Heat pan

Heat a large skillet over high heat until very hot, about 2–3 minutes. Add 1 Tbsp neutral oil and 2 Tbsp butter. Allow butter to foam and oil to shimmer but not burn.

Sear scallops

Add scallops to the skillet spaced comfortably (work in two batches if needed). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just cooked through (internal temp ~125–130°F for medium). Remove scallops to a plate and tent loosely with foil to keep warm.

Return chicken to broth

Add the reserved shredded chicken to the simmering broth and heat through for 1–2 minutes.

Finish aromatics

Stir the 1 Tbsp butter into the broth to enrich it, then add the chopped parsley and sliced chives. Adjust seasoning to taste (salt, pepper, lemon).

Plate and serve

Ladle the hot chicken broth with chicken into warmed shallow bowls (about 1 to 1 1/4 cups broth per serving with chicken). Arrange 3 seared scallops on top of each bowl. Spoon a little of the pan juices from the scallop skillet over the scallops if desired. Garnish with a few extra chives and a light grind of black pepper. Serve immediately.