Scallop and Saffron Soup


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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.


  • 12 scallops
  • Salt and freshly ground white pepper
  • 600 ml/1 pint fish stock
  • 1 small clove garlic, crushed
  • 15 g/½ oz unsalted butter
  • 1 medium carrot, finely diced
  • 1 small leek, finely diced
  • 1 stick celery, finely diced
  • 25 g/1 oz shallot, finely diced
  • 1 tbsp Pernod
  • Pinch of saffron


    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 smooth, then pass through a strainer.

    Heat the butter in a frying pan until it sizzles, add the diced vegetables and fry gently without colouring for about 30 seconds. Add the Pernod, followed by the fish mixture and saffron and mix well. Bring to the boil and simmer for about 4 minutes; the vegetables should still be a little crisp.