Butternut Squash Soup With Girolles Mushroom And Scallops
|Butter||20 Gram (Knob Of)|
|Chanterelle mushroom||75 Gram, cleaned (Girolles)|
|Garlic||1 Clove (5 gm), unpeeled, lightly crushed with heel of your hand|
|Fresh thyme sprigs||4|
|Mild olive oil||2 Teaspoon|
|Scallops||6 , cleaned and cut in half horizontally (Hand-Dived)|
|Fresh lemon juice||To Taste|
|Parmesan cheese||1 Teaspoon (A Few Shavings, For Garnish)|
|Pumpkin seed oil/Extra virgin olive oil||1 Teaspoon (For Serving)|
|Sea salt||To Taste (Fine)|
|Freshly ground black pepper||To Taste|
|Onion||1⁄2 Large, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and sliced|
|Butternut squash||1 Small, peeled, de seeded and cut into small pieces (About 375G Prepared Weight)|
|Fresh chicken stock||900 Milliliter (Preferably Organic)|
|Double cream||1 Tablespoon|
# To make the soup, melt 50g of the butter in a large saucepan and add the onion. Stir, then cover with a lid and cook over a low heat for 5 minutes, stirring occasionally until softened but not coloured. See tip 5
# Add the garlic and squash. Stir well, then season. Cover with a lid and cook gently for 15 minutes, stirring occasionally.
# Add the stock and bring to the boil. Cook, uncovered, for a further 15 minutes until the squash is very tender. Stir in the double cream and remove from the heat. Cool for a few minutes then carefully blend with a hand blender until smooth.
# Press through a fine sieve into a saucepan using a ladle. Adjust seasoning to taste and warm gently, stirring regularly.
# Preheat a griddle over a high heat. Melt the remaining butter in a small frying pan. Add the mushrooms and season with salt and pepper. Stir in the garlic and thyme leaves. Cook for about 2 minutes, stirring regularly. Drain on kitchen paper. Discard garlic and thyme.
# To cook the scallops, drizzle the olive oil over the scallops and turn to coat. Season with salt and pepper. Cook on the griddle for about 15 seconds then turn 90 degrees and continue cooking on the same side for a further 15 seconds this will make a crisscross pattern on the underside.
# Turn over and do the same thing on the other side. The scallops should be ready in about a minute. Do not overcook. Remove from the pan and season with a squeeze of lemon.
# Ladle the soup into four warmed bowls. Pile the mushrooms in the centre and top with the scallops. Finish the dish with a few parmesan shavings and a drizzle of pumpkin or extra virgin olive oil. Serve.
Recipe tips 1. If you can't find girolle mushrooms, use small chestnut mushrooms, or button mushrooms, instead. Wipe clean with damp kitchen paper and slice before cooking.
2. Hand-dived scallops have a superior flavour and texture. Order from your fishmonger in advance if you can. They will be fairly expensive, but well worth the extra cost. If you dont have a griddle pan, cook in a small non-stick frying pan instead.
3. Use any type of edible squash you like for this recipe just keep the prepared weight roughly the same.
4. You can use a good quality chicken or vegetable stock cube instead of the fresh chicken stock if you like. Dissolve in just-boiled water before using.
5. Make the soup in advance if you prefer and warm through gently just before serving.