Recipe Database
Cream of Scallop Soup
Cream of Scallop Soup
3/4 lb. sea scallops
1 c. vegetable stock
1/2 c. dry white wine
1 small shallot chopped
2 thyme sprigs
3/4 c. crème fraîche
2 large egg yolks
2 tsp. finely chopped chives

Pat scallops dry and quarter and season with salt. Boil veggie stock, wine, shallot, thyme and 1/2 tsp salt in a heavy saucepan, covered, 5 minutes. Strain thru a fine mesh sieve, pressing on and discarding solids. Return liquid to saucepan. Bring to a boil and then stir in scallops and simmer, covered stirring occasionally until just cooked thru, about 2 to 3 minutes. Remove scallops and keep warm. Reserve cooking liquid in saucepan. Meanwhile simmer crème fraîche in a small saucepan until reduced to 1/2c. about 3 minutes. Add to cooking liquid in saucepan and simmer 3 minutes. Whisk together yolks, 1/4 c. crème fraîche mixture to yolk mixture in a slow stream. Add half of remaining crème fraîche mixture to yolk mixture in a slow steady stream, then return to saucepan, whisking. Cook over very low heat, whisking, until just slightly thickened, about 1 minute, do not boil. Remove from heat and season with salt and pepper. Divide scallops among 4 bowls and sprinkle with chives. Pour soup over scallops and serve immediately.