Saffron soup with scallops

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 375 Kcal, 8g Protein, 11g Carbohydrates, 33g Fat


  • Soup
  • 150 g mealy potatoes, cut into pieces
  • 1.5 dl Noilly Prat
  • 1 tbsp butter
  • 5 dl fish bouillon
  • 3 dl cream
  • 1 onions, roughly chopped
  • 1 tbsp dill, finely chopped
  • 1 sachet saffron
  • salt and pepper to taste
  • Scallops
  • 4 scallops without roe (MSC)
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp clarified butter

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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.

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