| 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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