This elegant broccoli soup transforms a humble vegetable into something truly special. A velvety smooth purée of vibrant green broccoli, topped with golden-crusted seared scallops and a bright drizzle of parsley oil. It looks like something from a fine dining restaurant but is surprisingly simple to make at home in under 40 minutes.
Restaurant-Quality at Home
What makes this dish restaurant-worthy isn't complexity—it's technique and attention to detail. The soup is silky-smooth, intensely green, and full of pure broccoli flavor. The scallops are caramelized to a deep golden crust while remaining tender and sweet inside. And the parsley oil adds a pop of color and herbaceous freshness that ties everything together.
This is the kind of dish that looks incredibly impressive to guests but requires no special equipment or difficult skills. If you can make a purée and sear something in a hot pan, you can make this soup.
The Art of the Perfect Scallop
Searing scallops is one of the most satisfying cooking techniques to master. When done right, you get a beautifully caramelized crust that shatters against the creamy, sweet interior. When done wrong, you get a rubbery, gray mess. Here's how to get it right every time:
Start with dry scallops. This is the single most important factor. Look for "dry" or "diver" scallops that haven't been treated with preservatives. Treated ("wet") scallops release too much moisture to sear properly. If you can only find wet scallops, soak them in a solution of 1 quart water mixed with 1 tablespoon of lemon juice and 1/2 teaspoon of salt for 30 minutes, then pat very dry.
Dry them again. Even dry scallops need to be patted thoroughly with paper towels. Any surface moisture will steam instead of sear. Some chefs leave scallops uncovered in the refrigerator for an hour to air-dry the surface.
Get the pan screaming hot. Use a stainless steel or cast iron pan—non-stick won't get hot enough. The oil should shimmer and just begin to smoke before adding the scallops.
Don't crowd, don't move. Leave at least an inch between scallops so they don't steam. Once they're in the pan, leave them alone for a full 90 seconds to 2 minutes. The crust is forming—disturbing them prevents this.
Making Vibrant Parsley Oil
The parsley oil isn't just decoration—it adds a bright, fresh counterpoint to the rich soup and sweet scallops. The blanching step is crucial: it sets the chlorophyll so the oil stays vivid green instead of turning brown.
The technique works with other herbs too. Try basil oil for a sweeter note, or chive oil for a mild onion flavor. Whatever herb you use, blanch it briefly, shock in ice water, squeeze dry, then blend with oil and strain.
Building the Perfect Broccoli Soup
The key to vibrant, flavorful broccoli soup is to not overcook the broccoli. Simmer just until tender—about 15 minutes. Overcooking dulls both the color and the flavor, turning that bright green to army drab.
Don't waste the stems. Broccoli stems are just as flavorful as the florets—they just need their tough outer layer peeled off. Dice them smaller than the florets so everything cooks evenly.
Blend until silky. A high-powered blender produces the smoothest results, but a regular blender or immersion blender works fine. Blend for at least 2-3 minutes for maximum smoothness. Pass through a fine-mesh sieve if you want true restaurant quality.
Use white pepper. Black pepper specks in a smooth green soup look like dirt. White pepper provides the same heat without visible specks.
Tips for Success
- Buy dry scallops: Ask your fishmonger specifically for "dry" or "diver" scallops—the difference is dramatic
- Pat scallops very dry: Moisture is the enemy of a good sear. Use multiple paper towels
- Hot pan, don't move: Let scallops develop their crust undisturbed for 90 seconds to 2 minutes
- Don't overcook broccoli: 15 minutes max to preserve color and fresh flavor
- Blend thoroughly: The smoother the soup, the more elegant the presentation
- Warm the bowls: Cold bowls cool the soup too quickly
Make It a Complete Menu
This soup works beautifully as an elegant starter for a dinner party. Follow it with:
- A light fish main: The broccoli-scallop theme pairs well with pan-seared halibut or sea bass
- A simple roast chicken: The soup is rich enough that you want something clean and simple to follow
- Crusty bread: Serve warm bread alongside for guests to mop up every last drop
Variations to Try
Lighter version: Skip the cream entirely for a brighter, more intensely green soup. Add a small potato during cooking for body without dairy.
Vegetarian swap: Replace scallops with seared halloumi cheese, pan-fried until golden. Or use crispy roasted chickpeas for a vegan option.
Different proteins: Seared shrimp, lobster medallions, or even pan-fried cod make excellent alternatives when scallops aren't available.
Broccoli Soup with Seared Scallops
Elegant velvety broccoli purée crowned with golden pan-seared scallops and vibrant parsley oil. Restaurant-worthy in 40 minutes.
Nutrition per serving
Ingredients
For the soup:
For the scallops:
For the parsley oil:
Instructions
- Start the soup. Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes until soft and translucent. Add garlic and cook 1 minute until fragrant.
- Cook broccoli. Add broccoli florets and diced stems. Pour in stock and bring to the boil. Reduce heat and simmer for 15 minutes until broccoli is very tender but still bright green.
- Blend until smooth. Use a stick blender (or transfer to a blender in batches) to purée until completely smooth—at least 2-3 minutes for silky texture. Stir in cream and season with salt and white pepper. Keep warm over low heat.
- Make parsley oil. Blanch parsley leaves in boiling water for 10 seconds. Immediately plunge into a bowl of ice water to stop cooking. Drain, squeeze thoroughly dry, and transfer to a blender. Add olive oil and salt, blend until smooth. Strain through a fine sieve for clearer oil (optional).
- Prepare scallops. Pat scallops very dry with paper towels—this is essential for a good sear. Season both sides with salt.
- Sear scallops. Heat olive oil in a large stainless steel or cast iron pan over high heat until almost smoking. Add scallops, leaving space between each. Cook without moving for 90 seconds to 2 minutes until deeply golden on the bottom. Add butter, flip scallops, and cook 1 minute more. Remove immediately.
- Serve. Ladle soup into warm shallow bowls. Place 2 scallops in the center of each bowl. Drizzle with parsley oil and finish with a pinch of flaky sea salt. Serve immediately.
Recipe Notes
- Make ahead: Soup and parsley oil can be made a day ahead. Sear scallops just before serving.
- Vegetarian version: Top with seared halloumi cheese or crispy roasted chickpeas instead of scallops.
- Lighter option: Skip the cream for a brighter, more vibrant green soup with pure broccoli flavor.
- Dry scallops: Ask specifically for "dry" or "diver" scallops—they sear much better than treated ones.
Frequently Asked Questions
Why won't my scallops sear properly?
The most common reason scallops steam instead of sear is moisture. Pat them completely dry with paper towels—this is non-negotiable. Also ensure your pan is properly hot before adding them (the oil should shimmer and almost smoke). Don't crowd the pan, as this drops the temperature. Finally, don't move them once they're in the pan; let them develop a crust.
Can I make this soup ahead of time?
The broccoli soup and parsley oil can both be made a day ahead and stored separately in the refrigerator. Gently reheat the soup over medium-low heat (don't boil) and make the parsley oil room temperature before serving. However, the scallops must be seared just before serving—they don't reheat well.
What's the difference between wet and dry scallops?
Wet scallops have been treated with sodium tripolyphosphate (STP) to extend shelf life, which makes them absorb water and become difficult to sear properly. Dry scallops are untreated and will sear beautifully with a golden crust. Look for 'dry' or 'diver' scallops at fish markets, or ask your fishmonger. Dry scallops should smell sweet like the ocean, not fishy.
Can I make this soup without cream?
Yes, you can skip the cream for a lighter, more vibrant green soup. The broccoli purée is naturally smooth enough on its own. For added richness without dairy, blend in a small potato cooked with the broccoli, or add a tablespoon of good olive oil. The soup will be brighter in color and slightly more intensely 'broccoli' flavored.
What can I use instead of scallops?
For a vegetarian version, top with crispy halloumi cheese, roasted chickpeas, or sautéed mushrooms. Seared shrimp or lobster medallions work as seafood alternatives. For a more economical option, try pan-fried fish like cod or halibut cut into medallions and seared the same way.