Scallop and Potato Soup

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This soup is more like a broth, with a fresh, light taste. You can also make it with any flaky fish — just poach the fish in the broth, remove and flake the flesh and return it to the soup.


  • 1 medium leek, well washed and finely sliced
  • 500 g (1 lb) potato, peeled and cut into 1 cm (½ in) cubes
  • 3 tablespoons extra virgin olive oil
  • 1 stem lemongrass
  • hot red chilli, finely sliced
  • 700 ml (1 ⅓ pints) fish stock or vegetable stock
  • 1 ½ tablespoons Thai fish sauce
  • 8 large scallops, roe attached, seasoned and lightly brushed with oil
  • ¼ cup coriander leaves


Fry leek and potato in olive oil in a large saucepan until the leek begins to colour. Cut the bottom 2 cm of the stem from the lemongrass and peel off the outer two layers, discard these (or save in the freezer to use in a stock later). Finely slice the lower half of the remaining lemongrass stem and add this to the pan with the chilli and the unsliced upper half – you’ll have to discard this upper half when you serve the soup. Add fish stock and bring to the boil, then add Thai fish sauce and simmer until potato is cooked.

Meanwhile, heat up a heavy frying pan and add scallops. Cook 30 seconds on each side. Remove pan from heat and leave to cool.

Once potato is cooked, taste broth for seasoning, adding extra salt if needed. Slice each scallop into four pieces horizontally and add them to the broth to warm through for 10 seconds. Remove from heat and serve in deep bowls garnished with a little coriander.