Scallop Soup with Cream

Meryl developed this for her restaurant and has given us a home-sized version. She put it on the menu one day and it stayed there due to popular request.  You can try this for a Thanksgiving or Christmas holiday.

• 16 large scallops with coral attached
• 1 small onion, finely diced
• 1/2 cup good quality dry white wine
• 3 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 4 cups milk
• 3/4 cups light cream
• Salt, pepper and ground mace to taste
• Flat leaf parsley for garnish

METHOD

Place scallops, onion and wine in a large saucepan and bring to the boil.

Switch off the heat and allow the scallops to steam in the juice for 15 minutes. Remove scallops and set aside, Reserve juice.

Melt butter in another large saucepan and stir in flour and milk.

Bring to the boil whisking constantly.

Lower to simmer and add scallops. Simmer for 15 minutes.

Add juice of wine and onion.

Add cream and seasoning.

Liquidise in food processor and serve hot with a sprinkling of flat leaf parsley with crusty bread.

Serves: 4

Contributor: Meryl Grebe

back to Thanksgiving         back to holiday soups - Christmas and Thanksgiving

 

Happy Holiday Cooking!

top of page