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Add a photoServings: 4
Ingredients
- 24 x bay scallops (or possibly 12 sea scallops, halved) Salt to taste Freshly-grnd white pepper to taste
- 2 Tbsp. butter
- 3 Tbsp. chopped onion
- 2 x fresh or possibly frzn artichoke hearts tender and diced (or possibly 4 canned artichoke bottoms)
- 1/3 c. dry white wine
- 1 Tbsp. cognac
- 2 c. fish stock
- 2 c. whipping cream
Directions
- Heat butter in a large saucepan over medium-low heat. Add in the onion and saute/fry for about 3 min. Add in scallops, diced artichokes, and wine. Sprinkle with salt and pepper and cook 1 to 2 min. Remove from heat, and strain liquid into another pot. Sprinkle solids with cognac and set aside.
- Add in fish stock to the cooking liquid, then boil till the liquid is reduced to about 1/2 c.. This will take about 30 min. Stir in the cream and return to a boil. Reduce heat and simmer for about one minute. Pour through a fine sieve into the scallop mix, then hot till the soup is heated through. Season to taste and serve small portions immediately.
- Comments: So rich and delicate - this first course, served warm in small portions to 4 people, will have them shouting for more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 476 | |
| Calories from Fat 265 | 56% |
| Total Fat 30.15g | 38% |
| Saturated Fat 17.8g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 757mg | 32% |
| Potassium 829mg | 24% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.86g | 1% |
| Protein 34.72g | 56% |
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