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Scallop Soup

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  Fresh scallops 3⁄4 Pound
  Bacon slices 2 , diced
  Diced potatoes 2 Cup (32 tbs), peeled
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Crumbled dried thyme 1⁄2 Teaspoon
  Diced tomatoes 2 Cup (32 tbs), peeled
  Fish stock 2 Cup (32 tbs)
  Hot light cream 1 1⁄2 Cup (24 tbs)
  Crushed wafer biscuits/Pilot crackers 3⁄4 Cup (12 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Ground mace 1 Teaspoon

Wash scallops in cold water; if large, cut in half or quarter.
Drain; reserve.
Saute bacon in large, heavy saucepan 3 to 4 minutes or until it starts to brown.
Add potatoes; cook until tender.
Add salt, pepper, parsley, thyme, tomatoes, and stock; stir well.
Cook over moderate heat 15 minutes.
Add scallops; bring to gentle boil.
Cover; reduce heat to low.
Cook 10 to 12 minutes, until scallops are cooked through.
Stir in heated cream; do not let mixture boil after adding cream.
Slowly stir in water biscuits, while cooking over low heat, to thicken soup.
Ladle soup into bowls; float pat of butter on each serving.
Garnish with chopped parsley and sprinkling of mace

Recipe Summary

Side Dish

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