Cream of Potato Soup with Scallops

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Scallops are expensive, but served in a soup can add an extravagant touch to more homely food.


  • ¾ lb (350 g) potatoes, peeled and diced
  • 1 oz (25 g) butter
  • 1 medium onion, finely chopped
  • pints (900 ml) good chicken or vegetable stock
  • Sea salt and freshly ground black pepper
  • 4 scallops
  • 1 pint (570 ml) milk
  • 1 egg yolk
  • 2–3 tablespoons cream
  • Chopped parsley


    Melt the butter in a pan and add the onion and the potatoes. Cook until transparent and then add the stock and seasoning, bring to the boil and cook gently until the vegetables are tender. Liquidise and put into a clean pan.

    Take off the red coral part of the cleaned scallops and slice. Heat the milk and poach the white part of the scallops for 4 minutes. Remove from the milk and slice very thinly.

    Beat the egg, add the hot milk and the cream. Mix with the potato purée and heat, but take care not to boil. Add the scallops, including the red coral, allow to heat again and serve with chopped parsley.