{"id":2002,"date":"2013-11-10T10:24:49","date_gmt":"2013-11-10T16:24:49","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2002"},"modified":"2013-11-10T10:24:49","modified_gmt":"2013-11-10T16:24:49","slug":"scallops-in-broth","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2002","title":{"rendered":"Scallops in Broth"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/11\/Scallops-in-Broth.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2000\" alt=\"Scallops in Broth\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/11\/Scallops-in-Broth-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/11\/Scallops-in-Broth-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/11\/Scallops-in-Broth-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/11\/Scallops-in-Broth.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Homemade soups really don&#8217;t get any simpler than this. You can probably make this fresh, clean, asian-inspired dish in the same time it takes to heat a can of condensed soup. The best part is, this tastes nothing like soup from a can. If you don&#8217;t have scallops, give shrimp a try. You don&#8217;t eat shellfish? No problem. Cut fish filets into thin, uniform pieces and use them in place of the scallops.<\/p>\n<p><strong>Time: 20 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>4 cups vegetable stock<\/address>\n<address>2 teaspoons ginger \u2013 finely chopped<\/address>\n<address>1 clove garlic \u2013 finely chopped or grated<\/address>\n<address>2 teaspoons soy sauce<\/address>\n<address>Sugar substitute equivalent to 1 teaspoon sugar<\/address>\n<address>4 leaves chard \u2013 roughly torn<\/address>\n<address>2 ounces shitake mushrooms \u2013 stem discarded<\/address>\n<address>8 ounces large scallops \u2013 sliced into medallions<\/address>\n<address>\u00bd teaspoon sesame oil<\/address>\n<address>2 cups bean sprouts<\/address>\n<address>Additional soy sauce or salt<\/address>\n<address>4 green onions \u2013 sliced<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Pour the stock into a large pot and bring to a boil.<\/p>\n<p>Stir in the ginger, garlic, soy sauce, sugar substitute, chard and mushrooms. Return to mixture to a boil, then reduce heat to simmer for two minutes.<\/p>\n<p>Add the scallops and simmer for thirty seconds.<\/p>\n<p>Remove the pot from heat and stir in the bean sprouts.<\/p>\n<p>Add soy sauce or salt to taste and serve topped with the green onions.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/11\/Scallops-in-Broth.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Homemade soups really don&#8217;t get any simpler than this. You can probably make this fresh, clean, asian-inspired dish in the same time it takes to&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7,32],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/11\/Scallops-in-Broth.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2002"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2002"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2002\/revisions"}],"predecessor-version":[{"id":2005,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2002\/revisions\/2005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2000"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}