Scallop and Saffron Soup

Name: Scallop and Saffron Soup
Yield: Serves 4
Ingredients: 600 ml/1 pint fish stock; 1 stick celery, finely diced; Salt and freshly ground white pepper; 12 scallops; 1 small leek, finely diced; 1 medium carrot, finely diced; Pinch of saffron; Sprigs of fresh chervil; 15 g/½ oz unsalted butter; 1 small clove garlic, crushed; 1 tbsp Pernod; 25 g/1 oz shallot, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This simple but expensive soup combines the flavour of the scallops with the scent of saffron and a hint of Pernod, and is also an extremely colourful dish.

Ingredients

12 scallops
Salt and freshly ground white pepper
600 ml/1 pint

Pescatarian
Gluten-free
Soup

Method

Shell, clean and wash the scallops; dry well. Remove the roes from 4 of the scallops and put the white part to one side. Cut the rest of the scallop meat, including the roes, into small pieces and season. Place the scallop meat in a saucepan with the fish stock and garlic and poach for 2 minutes. When cooked, put it all into a food processor or blender and blend until it is smo