Scallop Soup Recipe
Ingredients
| Scallops | 3/4 pound | |
| Bacon Slices | 2 , diced | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| 2 cups peeled, diced tomatoes Fish Stock | ||
| 1 1/2 cups hot light cream | ||
| 3/4 cup crushed water biscuits or pilot crackers | ||
| Pats of butter | ||
| Chopped parsley | ||
| Ground mace | ||
Directions
Wash scallops in cold water; if large, cut in half or quarter.
Drain; reserve.
Saute bacon in large, heavy saucepan 3 to 4 minutes or until it starts to brown.
Add potatoes; cook until tender.
Add salt, pepper, parsley, thyme, tomatoes, and stock; stir well.
Cook over moderate heat 15 minutes.
Add scallops; bring to gentle boil.
Cover; reduce heat to low.
Cook 10 to 12 minutes, until scallops are cooked through.
Stir in heated cream; do not let mixture boil after adding cream.
Slowly stir in water biscuits, while cooking over low heat, to thicken soup.
Ladle soup into bowls; float pat of butter on each serving.
Garnish with chopped parsley and sprinkling of mace
Drain; reserve.
Saute bacon in large, heavy saucepan 3 to 4 minutes or until it starts to brown.
Add potatoes; cook until tender.
Add salt, pepper, parsley, thyme, tomatoes, and stock; stir well.
Cook over moderate heat 15 minutes.
Add scallops; bring to gentle boil.
Cover; reduce heat to low.
Cook 10 to 12 minutes, until scallops are cooked through.
Stir in heated cream; do not let mixture boil after adding cream.
Slowly stir in water biscuits, while cooking over low heat, to thicken soup.
Ladle soup into bowls; float pat of butter on each serving.
Garnish with chopped parsley and sprinkling of mace
Chef
