A refined and flavorful Japanese-inspired soup featuring scallops, mushrooms, and a hint of citrus.
Heat the chicken broth in a saucepan until it begins to simmer.
Using a light broth enhances the delicate flavors of the soup.
Add the sliced mushrooms and carrots to the broth and let them simmer for 3 minutes.
Thinly slicing the vegetables ensures they cook quickly and evenly.
Gently place the scallops into the broth and cook until they are opaque, about 2-3 minutes.
Avoid overcooking the scallops to maintain their tender texture.
Stir in the soy sauce, dry sherry, and the juice of one lemon.
Taste the broth and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with chopped green onions.
Serve the soup immediately to enjoy its fresh flavors.
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