Scallop And Leek Soup With Saffron And Sherry
| 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 | t | Saffron threads, scant |
| 3 | T | Unsalted butter |
| 3 | T | Flour |
| 2 | Leeks, white part only | |
| rinsed and thinly | ||
| sliced | ||
| 2 | Stalks celery | |
| thinly-sliced | ||
| leaves reserved | ||
| separately | ||
| 6 | Sea scallops, about 1/2 | |
| pound | ||
| 1 | Tomato, peeled seeded and | |
| diced about 1/2 | ||
| cup | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1940
Calories From Fat: 902
Total Fat: 102.3g
Cholesterol: 811.5mg
Sodium: 2701.4mg
Potassium: 2516.9mg
Carbohydrates: 207.1g
Fiber: 8.1g
Sugar: 20.1g
Protein: 56.2g