Scallop Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 pints (1 litres) water
  • 6 fl oz (175 ml) dry white wine
  • 1 shallot, thinly sliced or 1 tablespoon thinly sliced spring onion
  • teaspoon powdered saffron
  • teaspoon curry powder
  • teaspoon dry mustard
  • teaspoons salt
  • ½ teaspoon pepper
  • 8 oz (250 g) shelled scallops
  • 4 tablespoons double cream
  • 2 teaspoons chopped chives or ½ teaspoon paprika


In a non-aluminium 4 pint (2 litres) pan put the water, wine, shallot or spring onion, saffron, curry powder, mustard, salt and pepper. Bring the liquid to the boil, cover and simmer for 15 minutes. Add the scallops, cover and simmer for just 5 minutes more. Purée the contents in a liquidiser, half at a time; the scallops do not purée completely but remain in tiny pieces.

Return the soup to the pan and add the cream; stir thoroughly. Re-heat, but do not boil. When ladling soup from the pan, make sure that you stir up the bottom to include pieces of scallop which will have collected there. Pour into individual soup bowls and sprinkle with chives or paprika. Serve quite warm, but not hot.