bay scallops

Potato Leek Soup

Idaho potatoes,

Salt and pepper

unsalted butter

onion,

leeks,

bouquet garni

chicken stock

heavy cream

watercress, cleaned, stems removed and chopped

chives

In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.

In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.

Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.

Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.

Sometimes the best pairings are accidental.  One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch.  He came home instead with a pound of local bay scallops, the first of the season (and abundant this year).  Now I had to cook.  Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table.  Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy.  It had just enough richness in the glass.

Bay Scallops Provençal

flour

pepper

extra virgin olive oil

shallot,

garlic,

plum tomatoes,

lemon

dry white wine

unsalted butter, softened

parsley

baguette slices,

Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.

Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It’s fine if some vegetables hitch a ride with the scallops.)

Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

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Potato Leek Soup

Bay Scallops Provençal

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The most viewed bay scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Potato Leek Soup

Bay Scallops Provençal

The most viewed bay scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine