| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Taste3 | 1 | servings | |
INGREDIENTS
| 2 | c | Shellfish stock; (such as clam, |
| ; shrimp or lobster) | ||
| ; or fish stock or | ||
| ; bottled clam juice | ||
| 2 | c | Chicken stock |
| 1/2 | ts | Saffron threads; scant |
| 3 | tb | Unsalted butter |
| 3 | tb | Flour |
| 2 | md | Leeks; white part only, |
| ; rinsed and thinly | ||
| ; sliced | ||
| 2 | Stalks celery; thinly-sliced, | |
| ; leaves reserved | ||
| ; separately | ||
| 6 | lg | Sea scallops; (about 1/2 pound) |
| 1 | Tomato; peeled, seeded and | |
| ; diced (about 1/2 | ||
| ; cup) | ||
| 1 | tb | Dry; (Fino) sherry |
INSTRUCTIONS
In a small saucepan combine stocks and saffron, reserving a few threads for garnish; bring to a boil over high heat. In a large saucepan melt butter over medium heat; while stirring constantly with a wooden spoon add flour and cook 2 minutes. Remove pan from heat and add boiling stock all at once, stirring vigorously with a wire whisk until soup is smooth. Add leeks and celery, return soup to medium-low heat and simmer 20 minutes, or until vegetables are tender. Meanwhile, slice each scallop into 5 to 6 paper-thin slices. Divide scallops and tomato among 6 wide, shallow soup plates. Using scissors, snip celery leaves evenly on each portion and scatter with reserved saffron threads. Add sherry to soup and simmer 1 minute more. To serve, ladle about 1/2 cup boiling soup over scallops and vegetables; scallops will cook in hot liquid. Yield: 6 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4601 Converted by MM_Buster v2.0l.
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