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


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp butter
1 onion, roughly 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


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


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.


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.

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