Scallop and leek soup with saffron and sherry

1 servings

Ingredients

Quantity Ingredient
2 cups Shellfish stock; (such as clam,
; shrimp or lobster)
; or fish stock or
; bottled clam juice
2 cups Chicken stock
½ teaspoon Saffron threads; scant
3 tablespoons Unsalted butter
3 tablespoons Flour
2 mediums Leeks; white part only,
; rinsed and thinly
; sliced
2 Stalks celery; thinly-sliced,
; leaves reserved
; separately
6 larges Sea scallops; (about 1/2 pound)
1 Tomato; peeled, seeded and
; diced (about 1/2
; cup)
1 tablespoon Dry; (Fino) sherry

Directions

In a small saucepan combine stocks and saffron, reserving a few threads for garnish; bring to a boil over high heat. In a large saucepan melt butter over medium heat; while stirring constantly with a wooden spoon add flour and cook 2 minutes. Remove pan from heat and add boiling stock all at once, stirring vigorously with a wire whisk until soup is smooth. Add leeks and celery, return soup to medium-low heat and simmer 20 minutes, or until vegetables are tender.

Meanwhile, slice each scallop into 5 to 6 paper-thin slices. Divide scallops and tomato among 6 wide, shallow soup plates. Using scissors, snip celery leaves evenly on each portion and scatter with reserved saffron threads.

Add sherry to soup and simmer 1 minute more. To serve, ladle about ½ cup boiling soup over scallops and vegetables; scallops will cook in hot liquid.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4601

Converted by MM_Buster v2.0l.

Related recipes