cream OF SCALLOP soup

(serves 4 - 6 people)

Ingredients

·       4 very large scallops, cleaned.
·       50 g butter
·       1 medium onion
·       450 g peeled & diced potatoes
·       550 ml fish stock
·       275 ml cold milk
·       2 egg yolks
·       75 ml double cream
·       freshly ground salt & pepper

Melt the butter in a large saucepan, add the finely chopped onion and cook gently without browning for about 10 mins. Add the diced potatoes, mix in with the butter and onions and season. Put on lid and cook very gently on a very low heat for 15 mins. Pour in the hot fish stock, stir and return to simmer for a further 15 mins.

Clean scallops and dice. Remove and keep the coral to one side. Put diced white flesh in a pan with the milk, salt & pepper and poach gently for 10 mins.

When vegetables are cooked, blend them and their cooking liquid into a puree. Now combine the white parts of the scallop and milk and stir in to the puree. Add the chopped coral and gently re-heat.

Finally beat the egg yolks with the cream and add to the scallop mixture, stir gently over a very low heat while the soup thickens.

Serve with fresh crusty bread.

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