Warm English Pea Soup with Seared Scallop

Many recipes that I have created have been changed over the years to introduce new flavors and techniques that I've learned along the way.

But this recipe is one that has withstood the test of time, although the proteins may change from time to time. The flavor profile and nourishing benefits remain the same.

I created this recipe twelve years ago in my recipe journal.


This is a quick comfort meal that is nutrient rich, protein packed and has great anti-inflammatory.


Seared Scallops with Warm English Pea Soup & Shaved Fennel

Serves 4

14 oz Bag Frozen English Pea

32 oz Green Panther Chef Buddy Broth (Vegetable Broth)

½ tbsp ground turmeric powder

¼ tbsp toasted fennel seed

2 cloves fresh garlic sliced

½ small yellow onion sliced

8 Large Scallops

3 tbsp Extra Virgin Olive Oil

1 small fennel bulb

1 tbsp GPC CBD Infused Chili Oil

1 tbsp salt

½ tbsp Fresh black pepper

In heavy pot pot over medium heat add 2 tbsp EVOO sauté sliced onion and garlic until fragrant. Then add salt, pepper and spices. Sauté 1-2 mins.

Add Fresh or Frozen peas, stir. Add Buddy broth, bring up to boil. Remove from heat, place content in blender and blend on low until smooth.

In separate pan, add 1 tbsp EVOO over medium high heat. Season scallop with salt and pepper and sear on each side for 3-4 mins or until golden brown. Set aside and rest. Slice if desired when ready to serve.

Assemble in shallow bowl with seared scallop. (Optional) garnish soup with thinly sliced fennel bulb and infused chili oil.


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Jazmine Moore