Saffron soup with scallops

Saffron soup with scallops

Total: 30 min. | Active: 30 min.
Nutritional value / people: 375 kcal
, Fat: 33 g
, Carbohydrate: 11 g
, Protein: 8 g

Ingredients

4 people

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Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp butter
1 onion, coarsely chopped
150 g mealy potatoes, cut into pieces
1 ½ dl Noilly Prat
5 dl fish bouillon
3 dl cream
1 sachet saffron
salt and pepper to taste
1 tbsp dill, finely chopped

Scallops

4 scallops without roe (MSC)
1 tbsp clarified butter
¼ tsp salt
a little pepper
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How it's done

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Soup

Heat the butter in a pan, briefly sauté the onion, add the potatoes, cook briefly. Pour in the Noilly Prat and reduce almost completely.

Pour in the stock and cream, bring to the boil. Reduce the heat, add the saffron, simmer for approx. 25 mins., season. Blend the soup until frothy. Garnish with dill.

Scallops

Heat the clarified butter in a non-stick frying pan. Reduce the heat, season the scallops, fry for approx. 2 mins. on each side, serve with the soup.

How-tos

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