Scallop and Saffron Soup

Name: Scallop and Saffron Soup
Cuisine: British
Ingredients: 12 scallops; salt and freshly ground white pepper; salt and freshly ground white pepper; 600 ml/20 fl oz fish stock; 1 crushed clove of garlic; 1 crushed clove of garlic; 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 chopped; 1 tbsp Pernod; pinch of saffron; few sprigs of fresh chervil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This simple, colourful soup combining the flavour of the scallops with the scent of saffron and a hint of Pernod is one I have always liked — it is so fresh and vibrant. The only drawback is the expense of the scallops.

Ingredients

12 scallops
salt and freshly ground white pepper
600 ml/20 fl oz

Europe
United Kingdom
Soup
Fish course
Gluten-free
Pescatarian

Method

Shell, clean and wash the scallops; dry well. Remove the roes from 4 of the scallops and save the white meat to one side. Roughly cut the rest of the scallop meat, including the roes, into small pieces and season. Place the scallop meat into a saucepan with the fish stock and garlic and poach for two minutes. When cooked, place in a food processor or blender and blend till smooth, then pass thr