Seared Scallops Coconut Butternut Soup
Fancy up a Butternut Squash Soup with Kaffir Lime Leaf, and enjoy a comfort bowl of Seared Scallops Coconut Butternut Soup for a special treat!
Happy New Year, Friends! If you’re like me, you may have a goal of inviting more people into your home this year! You may just want to whip up a pot of this amazing Seared Scallops Coconut Butternut Soup today! [Or, you may want to try Rosemary Butternut Squash Pear Soup or Coconut Milk Mixed Seafood Soup or my BEST Clam Chowder!]
New Year’s Day Butternut Soup
I like to take the pressure off myself and give myself a pep talk right away, that things do not have to be perfect. That hospitality can be subtle and beautiful, and that we can do it naturally. Yes, get your eyes off of TV and Pinterest and host or reach out in a way that fits your personality, your style, and that works for your family.
In a sense, do it naturally. The way my mother taught me to host.
Seared Scallops Coconut Butternut Soup
This Seared Scallops Coconut Butternut Soup is based off of my original Butternut Squash Coconut Lobster Soup! I wanted a way to “fancy-up” the soup and make it more filling—scallops were the perfect touch! [Want to buy Dried Kaffir Lime Leaves Flakes, an ingredient that is essential for this bowl of deliciousness? You can purchase them, HERE.]
Enjoy a great recipe for the New Year’s Day, and good enough for company, with a hot loaf of crunchy bread.
How to make Coconut Butternut Squash Soup
In a large pot, sauté the leeks; add the coconut milk, stock, carrots, and celery. Simmer and add in the spices and lime leaf. Oh, the yummy smells!
Next, add in butternut squash; simmer and season to taste!
This part is easy: With your blender, blend to a creamy, smooth texture.
Now you’re ready for the scallops!
How to sear scallops
- In melted butter, sear the scallops for a few minutes—you will hear the sizzle and searing.
- Allow scallops to sear for about 1 1/2 minutes, then flip and sear the other side for 1 minute.
- It’s that easy!
- To serve, pour soup into bowls, and top with two or three scallops with any desired garnish. We used parsley!
Hosting is a natural fit
Hosting does need to be a natural fit, a natural flow, and everyone should find a style that works for them. But it does take work. But not a lot of work. I really feel we bring the work upon ourselves – because, again, we’re trying to make it all perfect.
If we address the anxiety, and why we’re feeling this way, and set it aside to focus on the truth of why we’re having people over in the first place, natural will come!
6 Ways to Host Naturally
- Find a style that works for you. Stick with it and know that it’s okay to use the same dishes every single time you have guests into your home, to flip the tablecloth over to the “clean” side, and that potluck is really easy. You do NOT need to make the whole meal yourself, especially if you can’t afford to. If buffet style or delegation is your style – stick with it.
- Learn not to compare yourself with others. The minute you fall into this trap, it overshadows any natural God-given ability you may have. Learn to be comfortable in your own skin, with the family God has blessed you with, and get your eyes back onto the purpose of hosting.
- Don’t over commit. When you get yourself in over your head with too big of a party, or a plan, you lose sight of what could be the most incredible memories in your home. Don’t invite more people than you are comfortable seating around your table.
- Cook and serve what comes naturally to you. Don’t try 3 new recipes at the same time, so you have no idea what you are doing. Naturally, what you know or have memorized is what will give you the best flow as a hostess.
- Forget about your house. Realize that when you invite people to your home, they are coming to see you, meet your family, and learn more about your traditions in your home and around your table. Put your house and any silly thoughts of its imperfections aside, or it will rob you of the gifts around the table. Let who you and your family are attract the people coming into your home (and take the focus off your house).
- Don’t try to do it all. Include your family in doing chores, setting the table, and setting a standard that is “good enough,” but not necessarily perfect. At least in my house, it’s natural that we all work together. It’s a shame when the mom, or the hostess, has to do it all, and the family doesn’t participate. How will they ever learn as they get older?
More butternut recipes: Butternut Squash Gnocchi with Whiskey Cream Sauce [A Spicy Perspective], Instant Pot Shakshuka with Butternut Squash [Rachel Cooks], and my favorite Butternut Squash Granola Parfaits – so good!
Get the Recipe:
Seared Scallops Coconut Butternut Soup
Ingredients
- 10 diver scallops
- 1/4 c unsalted butter or neutral oil
- Salt and pepper to season
- 1 can coconut milk
- 3-4 cups roasted butternut squash with salt and pepper
- 1 leek thinly sliced
- 1/4 cup oil
- 4 carrots
- 4 stalks of celery
- 1 Tbsp coriander
- 1/2 tsp cayenne pepper
- 2 tsp kaffir lime leaf
- 3 c chicken or vegetable stock
- Salt and pepper to taste
- Parsley to garnish
Instructions
FOR THE SOUP:
- In a large pot, heat the oil. When hot, add in the leeks, and sauté on medium-high heat until leeks are lightly browned, about 8-10 minutes. When cooked, pour in coconut milk, stock, carrots, and celery. Bring liquids to a simmer and add in the spices and lime leaf. Salt and pepper lightly, then cover with lid and allow to simmer on medium low for 10 minutes.
- Next, add in butternut squash and continue to simmer for 22 minutes or so. The carrots and celery should be very soft. Taste broth occasionally and add salt and pepper accordingly.
- When all ingredients are tender, transfer to a heat safe blender and blend until smooth. Taste if any additional salt is needed.
- Set aside until scallops are seared and ready
FOR SCALLOPS:
- Wash and dry the scallops, then season each side with salt and pepper.
- In a medium skillet, melt 2 Tbsp of butter on medium-high heat. When butter is hot, place about 5 scallops in the butter—you should hear the sizzle and searing. Allow scallops to sear for 1 1/2 minutes, then flip and sear the other side for 1 minute. Do not disturb the scallops when they are searing.
- To serve, pour soup into bowls and top with two scallops and any desired garnishes—I used parsley. Enjoy!
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
nice dish, interesting flavors and great balance, thank you for sharing this recipe and than you for your hosting tips