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Scallop Cream Soup

chef.jackson's picture
Ingredients
Scallops - 4 very large, cleaned
Onion - 1 medium, finely chopped
Potatoes - 1 pound, diced
Butter - 2 ounce (50 gram)
Fish Stock - 1 pint (570 gram)
Cold Milk - 1/2 pint (275 ml)
Egg yolks - 2
Double Cream - 3 fluid ounces (75ml)
Salt to taste
Pepper freshly ground
Directions

MAKING
1) Into a frying pan, sauté the onions till pink
2) Next add in the potatoes and fry well
3) Add salt and pepper to season
4) On a low flame cook the potatoes with the lid on for 10 - 15minutes
5) Pour in the fish stock and continue to cook for 15 minutes with the lid on
6) Wash and dry the scallops
7) Chop the scallops roughly, slicing the coral part off
8) Chop the corals too roughly and keep aside
9) Into a saucepan, pour the milk seasoned with salt and pepper
10) Add the cooked potatoes to the scallops and whisk to get a smooth puree
11) Add the coral roe, and return the puree on the heat
12) Cook until the soup thickens
13) Stir in the egg and cream to the mixture, taking care not to boil
SERVING
14) Ladle the soup into tureens and serve warm

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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