Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 2 tablespoons | Scallions(white only),diced |
| \N \N | Glove garlic, minced |
| 4 cups | Chicken stock |
| ¼ cup | Parsley,destemmed/minced |
| ½ cup | Loosely pkd dried lemongrass |
| 3 xes | Drops hot chile sauce/tbasco |
| ¼ teaspoon | Soy sauce |
| ¼ pounds | Scallops, cut bite size |
In large saucepan, heat the oil and lightly saute the scallions and garlic for 2-3 minutes. Add the chicken stock, parsley, lemongrass, chile sauce, and soy sauce. Bring the ligquid to a boil, cover, and simmer the soup for 1 hour. Strain the stock, discarding the vegetables. Return the soup to the rinsed saucepan and bring it to a simmer. Add the scallops and cook briefly (about 1 minute).