This simple and delicious soup opened Annette's Ritzy birthday dinner 2012, to great acclaim. The flavors are simple and go perfectly together.
1 hour, 30 minutes
2 cFish Stock
1 lbBay Scallops (Cape Cod or Nantucket)
2 TButter (Unsalted)
1⁄2 cOnion (diced)
3⁄4 ccarrots (diced)
8Saffron threads (crumbled)
2 cCream (Jersey)
1⁄4 cDry Vermouth
1 TChives (chopped, for garnish)
Bring the Fish Stock to a simmer, and poach the scallops for a minute. Then drain the scallops and set aside. Let the stock continue to simmer.
In a heavy saucepan, melt the butter and saute the carrots and onions about 15 minutes.
Add the saffron and the stock to the vegetables and simmer another 15 minutes, until the vegetables are tender.
Puree the stock and vegetables until smooth. Return to the saucepan.
Stir the cream into the puree. season with salt and white pepper as needed. Keep warm but do not boil.
Heat the dry vermouth to a boil in a small pan, then stir the bay scallops into it to warm them through.
Stir the scallops and vermouth into the soup, garnish with chopped chives and serve immediately.
The original recipe called for sea scallops poached 3-4 minutes, then sliced, it had the cream added before blending, and it was double this recipe. I find this method more practical for the smaller volume.