Scallop Ginger Consommé (Blended) | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 45 minutes | Easy

Scallop ginger consommé (帶子薑湯) is a refined, warming soup in which fresh scallops are gently poached in a light, aromatic ginger-infused broth, then the entire preparation — scallops included — is blended to a perfectly smooth, silky liquid. Fresh scallops are exceptionally high in protein and naturally tender; when blended, they contribute a sweet, oceanic richness and a natural thickening quality to the soup without requiring any starch. The result is a luxurious, flowing soup that meets IDDSI Level 3 (Liquidised): it passes through fork tines continuously, has no lumps or fibrous pieces, and has a smooth, even consistency. Ginger provides warmth and natural anti-nausea properties.

Ingredients (3–4 servings)

Main:

• 200g fresh scallops (or frozen, thawed)
• 600ml light dashi, seafood broth or chicken broth
• 3 thin slices fresh ginger
• 1 teaspoon Shaoxing wine

Seasoning:

• 1/2 teaspoon light soy sauce
• Salt to taste
• White pepper, a pinch
• 1 teaspoon sesame oil (finish)

Method

1. Pat scallops dry. If using large scallops, slice each in half horizontally to reduce thickness.
2. Bring broth, ginger slices and Shaoxing wine to a gentle simmer in a pot. Cook for 5 minutes to infuse the ginger flavour.
3. Add scallops to the simmering broth. Poach gently for 3–4 minutes until just cooked through — scallops should be opaque throughout but not rubbery.
4. Remove the ginger slices.
5. Using an immersion blender (preferred) or countertop blender, blend the entire soup — broth and scallops together — until completely smooth. Blend for a full 2 minutes to ensure all scallop fibres are completely homogenised.
6. Pass through a fine mesh sieve for maximum smoothness (recommended for Level 3 service). Gently press through with a spoon.
7. Return the strained soup to the pot. Heat gently. Season with soy sauce, salt and white pepper.
8. Drizzle sesame oil just before serving. Taste — the soup should be delicately sweet with a clean ginger warmth.

Texture Test

Level 3 flow test: The soup flows continuously and easily through fork tines; no visible pieces or fibres; silky, even consistency with no separation; it coats a spoon lightly and uniformly.

Smoothness check: After blending and sieving, pass a clean spoon through the soup — it should meet zero resistance and be completely homogenous. If any texture is felt, blend again for longer.

Safety Notes

⚠️ Blend completely — scallops have fine muscle fibres that can cause choking if not fully homogenised. Blend for the full 2 minutes.

⚠️ Sieve for safety — passing through a fine mesh sieve is strongly recommended for Level 3 service; it removes any remaining fibrous particles.

⚠️ Scallop and shellfish allergy — scallops are a shellfish allergen; always check resident allergy records.

⚠️ Cooking time — do not overcook scallops before blending; overcooked scallops become rubbery and may not blend as smoothly.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Key Cantonese pantry ingredients: East Asian grocers including Wing Yip (UK), H Mart (US/CA), T&T (CA), and Sheng Siong (Singapore) cover most items in this recipe.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 120 kcal per serving (about 200ml), 18g protein, 2g fat. Scallops are one of the leanest and most protein-dense seafood options. High in B12, zinc, selenium and iodine. Very low in fat and carbohydrates — suitable for residents with multiple dietary restrictions.

Cultural Note

Scallop soups and scallop-enriched broths are a feature of refined Cantonese banquet cooking, often served as a warm starter at formal dinners and festive gatherings. Dried scallops (瑤柱) are also a prized Cantonese ingredient, used to enrich congees, soups and braises. This fresh scallop consommé captures the same luxurious flavour identity in a format completely safe for Level 3 dysphagia, offering residents a sense of the special-occasion dining associated with scallop dishes in Hong Kong culture.