Sauté the leeks in the oil until they’re soft, then add the garlic, onion, potatoes, curry powder, and nutmeg and sauté everything briefly. Season with salt and pepper and douse with the wine. Cook over high heat until the wine is reduced, then pour in the stock.
Allow the soup to simmer for 30 minutes. Puree until smooth in a blender or with a hand blender. Stir in the crème fraîche. Set aside.
Make the parsley oil: Put the oil and parsley in the cleaned blender and process for 1 minute, or until smooth. Strain through a fine sieve and season with salt and pepper.
Score the scallops lightly in a diagonal crosshatch pattern.
Heat the clarified butter in a skillet, add the scallops, and cook on both sides until golden brown and just about cooked through.
Meanwhile, reheat the soup in another pan and season with salt and/or pepper, if you wish.
Pour a shallow layer of soup into four deep plates. Make a swirl with a small spoonful of crème fraîche. Place two scallops on top and drizzle with some parsley oil.
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