I doubled the recipe to serve 4 people as a starter. I used bay scallops.
Champagne Soup with Scallops
HOLIDAY 2004
BY JENNIFER MCLAGAN
The broth is flavoured with vegetables, Champagne and saffron, giving a delicate flavour that allows the scallops to shine through. It can be prepared ahead, but don't slice the scallops until just before serving.
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
1 medium carrot, finely diced
1 medium leek, finely diced
1 large shallot, finely diced
A good pinch saffron
2 1/2 cups (625 mL) water
1⁄2 cup (125 mL) Champagne
1⁄4 tsp (1 mL) salt
Freshly ground pepper
12 sea scallops
1 tbsp (15 mL) chopped chives
1. In a saucepan, heat the butter and the oil. Then add the diced vegetables. Cook over a medium heat, stirring often until the vegetables begin to colour. Add the saffron, water, then Champagne and bring to a boil. Lower the heat and simmer for 15 minutes.
2. Strain, pressing on the solids to extract all the flavour. Add the salt and pepper.
3. Cut the scallops into 1⁄4-inch (5-mm) slices and place in the bottom of heated soup bowls, season lightly with salt and pepper. Bring the soup to a boil, then ladle over the scallops - the heat of the soup will cook the scallops. Sprinkle with chives and serve.
Serves 4 to 6
Champagne Soup with Scallops
HOLIDAY 2004
BY JENNIFER MCLAGAN
The broth is flavoured with vegetables, Champagne and saffron, giving a delicate flavour that allows the scallops to shine through. It can be prepared ahead, but don't slice the scallops until just before serving.
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
1 medium carrot, finely diced
1 medium leek, finely diced
1 large shallot, finely diced
A good pinch saffron
2 1/2 cups (625 mL) water
1⁄2 cup (125 mL) Champagne
1⁄4 tsp (1 mL) salt
Freshly ground pepper
12 sea scallops
1 tbsp (15 mL) chopped chives
1. In a saucepan, heat the butter and the oil. Then add the diced vegetables. Cook over a medium heat, stirring often until the vegetables begin to colour. Add the saffron, water, then Champagne and bring to a boil. Lower the heat and simmer for 15 minutes.
2. Strain, pressing on the solids to extract all the flavour. Add the salt and pepper.
3. Cut the scallops into 1⁄4-inch (5-mm) slices and place in the bottom of heated soup bowls, season lightly with salt and pepper. Bring the soup to a boil, then ladle over the scallops - the heat of the soup will cook the scallops. Sprinkle with chives and serve.
Serves 4 to 6