Name: Cream of Scallop Soup with Spring Vegetables
Yield: Serves 6
Cuisine: Australia
Ingredients: 250 ml (9 fl oz) white wine; 2 sorrel leaves; 500 g (1 lb 2 oz) scallops, roe removed; 300 ml (10½ fl oz) pouring (whipping) cream, lightly whipped; 12 asparagus tips, trimmed and sliced in half; 6 tablespoons sliced leek; 6 tablespoons sliced spring onion (scallion); ½ bunch spring onions (scallions), finely sliced; 750 ml (26 fl oz) fish stock; 600 ml (21 fl oz) double (heavy) cream (45% fat), lightly whipped; 1 carrot, chopped; 2 lemon thyme sprigs; 36 fresh peas; 12 golden oyster mushroom tops; chopped chervil leaves, to serve; 2 basil leaves; shellfish oil, to serve; 6 green beans, blanched and split; 12 green peppercorns; 360 g (12¾ oz) scallops, roe removed, to serve; 25 g (1 oz) butter; 6 flat-leaf (italian) parsley sprigs; 2 marjoram sprigs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Pier

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