Consomme with scallop sashimi and peas

Time 2 hours 15 minutes
Yields Serves 6
Consomme with scallop sashimi and peas

Arrange the scallops in a single layer on a glass plate and freeze until they are slightly firm, 1 hour. Slice thin horizontally, at the most 1/4-inch thick. Arrange slices of each scallop in a single layer in a wide soup bowl. Season with salt. Scatter 2 to 3 tablespoons of peas in each bowl. Arrange 2 sprigs of chervil in the center. Serve.


Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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