Globe Artichoke Soup, Scallops and Truffle


Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

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  • 1 celery stalk
  • 1 leek, white part only
  • ½ onion, peeled
  • ¼ fennel bulb
  • 4 garlic cloves
  • 2 thyme sprigs
  • 1 tablespoon olive oil
  • 600 ml (21 fl oz) light chicken stock
  • 1.5 kg (3 lb 5 oz) globe artichoke hearts, cleaned
  • 200 g (9 oz) all-purpose potatoes, such as desiree, peeled, sliced
  • 1 bay leaf
  • pinch of dried chilli flakes
  • ½ teaspoon fennel seeds
  • ½ teaspoon coriander seeds
  • 125 g ( oz) thick (double) cream
  • white pepper
  • 18 scallops
  • 2 globe artichokes, extra, for frying
  • sunflower oil, for frying
  • lemon juice
  • sherry vinegar, to season
  • fresh black truffle, shaved


In a large, heavy-based saucepan gently sweat the celery, leek, onion, fennel, garlic and thyme with the olive oil, taking care to avoid any colouring. When soft and aromatic, add the stock, followed by the artichoke, potato, bay leaf, chilli flakes, fennel seeds and coriander seeds. Simmer gently until the potatoes are cooked. Purée in a blender until smooth, then pass through a sieve and return to the heat. Add the cream and bring to a simmer. Remove the soup from the heat and set aside to cool. Season with white pepper and salt.

To prepare the scallops, make a brine by whisking 100 g ( oz) table salt into 1 litre (35 fl oz/4 cups) of water. Shuck the scallops from the shells, clean and drop them into the brine for 10 minutes. Set aside on a dry tea towel (dish towel). Carefully remove any small pieces of shell from the scallops.

Thinly slice the extra artichokes using a mandolin. Fry in sunflower oil at 135°C (275°F) for 3 minutes or until golden. Drain on paper towel and season lightly with salt.

Season the top of the scallops with salt. Heat a heavy-based frying pan over medium–high heat, brush the pan with oil and place the scallops evenly in the pan, top side down. Sear in the hot pan on one side until golden then turn them over with a spoon. Add the lemon juice to the scallops in the pan and remove them immediately to a tray. It is best to do this in batches.

Arrange the scallops in a bowl and garnish with a few artichoke chips. Season with a little sherry vinegar and top with shaved fresh black truffle. Meanwhile, heat the soup, season with salt and pepper and finish with a little lemon juice. Pour the soup, about 120 ml (4 fl oz) per serve, beside the scallops and serve.