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Cream of Scallop Soup with Spring Vegetables

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Pier: A Unique Australian Seafood Experience

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About

Ingredients

Scallop Soup

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

Method

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

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