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5 from 1 vote

Seared Scallops Coconut Butternut Soup

Servings: 5
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Soup


  • 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



  • 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


  • 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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