Seared Scallops with Roasted Bell Pepper Soup and Goat Cheese

Name: Seared Scallops with Roasted Bell Pepper Soup and Goat Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil (for soup); 1 onion, halved; 2 cloves garlic; 4 red bell peppers, deseeded and roughly chopped; 500 ml vegetable stock; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of sugar (optional, to balance acidity); 50 ml cream or coconut milk (optional, for richness); 12 large scallops, cleaned and patted dry; 1 tbsp olive oil (for searing scallops); 50 g soft goat cheese (chèvre), crumbled; Fresh chives or parsley, chopped (for garnish)

Thermomix recipe: Seared Scallops with Roasted Bell Pepper Soup and Goat Cheese. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 tbsp olive oil (for soup)
1 onion, halved
2 cloves garlic
4 red bell peppers, deseeded and roughly chopped
500 ml vegetable stock
1/2 tsp salt
1/4 tsp black pepper
Pinch of sugar (optional, to balance acidity)
50 ml cream or coconut milk (optional, for richness)
12 large scallops, cleaned and patted dry
1 tbsp olive oil (for searing scallops)
50 g soft goat cheese (chèvre), crumbled
Fresh chives or parsley, chopped (for garnish)

Instructions

Add 1 tbsp olive oil, onion, and garlic to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Sauté 5 min / 120°C / Speed 1.
Add the chopped red bell peppers to the mixing bowl. Sauté 8 min / 120°C / Speed 1. Scrape down the sides of the bowl.
Add vegetable stock, salt, pepper, and sugar (if using). Cook 15 min / 100°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation.
Pause, scrape down the sides and bottom of the bowl to ensure even cooking. Check the thickness and adjust liquid if needed. Continue cooking if necessary.
Blend the soup 1 min / Speed 5-10, gradually increasing speed. For an extra smooth soup, blend for another 30 seconds at Speed 10.
If using, add cream or coconut milk. Warm through 2 min / 90°C / Speed 2 (Reverse).
Meanwhile, heat 1 tbsp olive oil in a non-stick frying pan over medium-high heat until shimmering. Season the patted-dry scallops with salt and pepper.
Sear the scallops for 1-2 minutes per side, until golden brown and just cooked through. Do not overcrowd the pan; cook in batches if necessary.
Ladle the hot bell pepper soup into serving bowls. Arrange 3 seared scallops on top of each serving.
Crumble the goat cheese over the scallops and soup. Garnish with fresh chives or parsley before serving immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.