Cream of Scallop Soup with Spring Vegetables

Scallop Soup

• 25 g (1 oz) butter
• 1 carrot, chopped

Place a large saucepan over low-medium heat and add the butter. Gently sweat the vegetables, herbs and peppercorns until cooked. Add the scallops and continue to sweat until the scallops are overcooked and all the juices are extracted (don’t worry about the scallops being overcooked, as you will discard them). Add the wine and fish stock and bring to the boil. As soon as the mi