Wild scallops soup

4 April 2017

I love this delicately flavored soup. It’s so simple and so good…


 For 4 guests

  • 400g (14 oz) of wild scallops
  • 3 shallots
  • 120ml (1/2 cup) of Noilly Prat
  • 150ml (2/3 cup) of dry white wine
  • 2 tsp of fish stock
  • 300ml (11/4 cup) of water
  • 250ml (1 cup) of liquid cream
  • 2 tbsp of truffle oil
  • Chive
  • Chervil

In a saucepan, sauté the finely chopped shallots.Add white wine, Noilly Prat and fish stock. Reduce by half.

Add water, bring to a boil, then add cream. When the preparation begins to boil again, add the scallops and cook for 2 to 3 minutes.

Remove from heat, add truffle oil, chives and a sprig of chervil.


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