Recipe: mushroom-ginger broth with sea scallops

mushroom-ginger broth with sea scallops Serves 4. From "Asian Flavors of Jean-Georges," by Jean-Georges Vongerichten. • 4 c. chicken stock, preferably homemade or canned low-sodium broth • 1/2 c. julienned leeks • 1/4 c. julienned fresh ginger root • 1/2 tsp. minced fresh green Thai chile, or to taste • 4 oz. fresh oyster mushrooms, about 1 cup • Salt and freshly ground black pepper • 2 tbsp. unsalted butter • 8 oz. sea scallops, cut crosswise into slices about 1/4-in. thick • 2 tbsp. chopped fresh cilantro leaves Directions Preheat oven to 450 degrees. Bring the chicken stock to a boil. Add the leeks, ginger, chile and mushrooms and season the broth with salt and pepper. Cook until everything is soft, about 5 minutes. Meanwhile, generously butter the bottoms of four ovenproof soup bowls. Distribute the scallops among them, laying them flat in a single layer. Transfer the bowls to the oven. When the scallops have been in the oven for about 3 minutes and are just warm, remove them and season with salt. Sprinkle the cilantro on top of the scallops, then ladle the broth and everything in it into each bowl. Serve hot. Nutrition information per serving: Calories140Fat8 gSodium155 mg Carbohydrates7 gSaturated fat4 gCalcium53 mg Protein13 gCholesterol30 mgDietary fiber1 g Diabetic exchanges per serving: 1 vegetable, 1½ very lean meat, 1 fat.