Can I use fish stock instead of chicken stock?

Yes, you can substitute fish stock for chicken stock; the broth will take on a more saline, marine character that complements scallops. When using fish stock, taste for salt before adding additional seasoning or lemon juice because fish stock can be brinier.

What can I use instead of scallops?

Shrimp can replace scallops and will cook faster, so reduce the poaching time accordingly. The texture and bite will be firmer and more compact, so adjust the simmer until shrimp are just opaque.

Why is my broth cloudy?

Cloudiness most commonly results from boiling or vigorous agitation; return the stock to a gentle simmer and avoid stirring while it heats. For extra clarity, skim any foam before poaching and strain the broth through a fine-mesh sieve before serving.

My scallops are tough — how can I fix that?

Tough scallops are usually overcooked; shorten the poaching time and keep the liquid at a gentle simmer rather than a boil. If scallops are already firm, slice them thinly across the grain and serve in the warm broth to improve perceived tenderness.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Lemon-Dill Poached Scallop Consommé

4 bowls · 5 g net carbs

5g Net carbs 7.2g Fat 9.7g Protein 125.3 kcal

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 10 min · cook 10 min · total 20 min · difficulty medium

Poached scallops in a clear chicken stock scented with lemon zest and dill. The broth is finished off-heat with lemon juice, unsalted butter and chives to add gloss and a bright note. Poaching at a gentle simmer for a few minutes preserves a tender scallop texture without clouding the liquid. Passing the broth through a fine-mesh sieve yields a clear, spoonable consommé suitable as a light starter.

Ingredients

scallopsMollusks, Scallop, mixed species, raw

260 g
chicken stockSoup, Stock, chicken, home-prepared

250 ml
unsalted butterButter, Without salt

30 g
lemon juiceLemon juice, Raw

20 ml
lemon zestLemon peel, Raw

4 g
dillDill weed

8 g
chivesChives, Raw

6 g
saltSalt, Table
4 g
black pepperSpices, Pepper, black

1 g

Equipment

saucepan
fine-mesh sieve

Method

Set a saucepan over medium heat and bring the chicken stock to a gentle simmer.
Add the lemon zest and unsalted butter to the simmering stock and allow the butter to melt and infuse the liquid, about 2 minutes.
Season the stock with salt and black pepper and maintain just-below-boiling heat.
Gently slide the scallops into the simmering stock and poach until opaque and tender, about 3-4 minutes.
Lift the scallops from the broth with a slotted spoon and hold them warm in shallow bowls.
Stir the lemon juice into the broth off the heat, adjust seasoning, and ladle the clear broth over the scallops.
Garnish each bowl with chopped dill and chives. For an extra-clear consommé, pass the broth through a fine-mesh sieve into a clean pot before ladling.

Tips

Pro tip

Hold the stock at a bare simmer rather than a rolling boil to keep the consommé clear.
If a brighter lemon note is wanted, add a little more lemon juice off the heat and taste before serving.
Use a fine-mesh sieve to remove any particles for a clean presentation.

Frequently asked questions

Can I use fish stock instead of chicken stock?: Yes, you can substitute fish stock for chicken stock; the broth will take on a more saline, marine character that complements scallops. When using fish stock, taste for salt before adding additional seasoning or lemon juice because fish stock can be brinier.
What can I use instead of scallops?: Shrimp can replace scallops and will cook faster, so reduce the poaching time accordingly. The texture and bite will be firmer and more compact, so adjust the simmer until shrimp are just opaque.
Why is my broth cloudy?: Cloudiness most commonly results from boiling or vigorous agitation; return the stock to a gentle simmer and avoid stirring while it heats. For extra clarity, skim any foam before poaching and strain the broth through a fine-mesh sieve before serving.
My scallops are tough — how can I fix that?: Tough scallops are usually overcooked; shorten the poaching time and keep the liquid at a gentle simmer rather than a boil. If scallops are already firm, slice them thinly across the grain and serve in the warm broth to improve perceived tenderness.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

Net carbs Fat Protein

5 gNet carbs

9.7 gProtein

7.2 gFat

0.3 gFiber

125.3Calories

Electrolytes

Na737 mgSodium

K232 mgPotassium

Mg20 mgMagnesium

Minerals

Calcium: 16 mg
Iron: 0.58 mg
Magnesium: 20 mg
Phosphorus: 239 mg
Potassium: 232 mg
Zinc: 0.72 mg
Copper: 0.058 mg
Selenium: —

Vitamins

Vitamin A: 64 µg
Vitamin C: 6.0 mg
Vitamin D: 0.0 µg
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.037 mg
Riboflavin (B2): 0.083 mg
Niacin (B3): 1.53 mg
Pantothenic acid (B5): —
Vitamin B6: 0.095 mg
Folate: 20 µg
Vitamin B12: 0.93 µg

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

147.8 g per bowl

5 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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