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