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

Hint:


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
kochen@bettbossi.ch

Soup

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

Scallops

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

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.

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