Ingredients

.5 pint fish stock
.5 pint sweet white wine
Approx 40 queen scallops
Butter
Flour
Cream
Salt and black pepper
Chilli flakes
Olive oil

Method

Put stock and wine onto boil and reduce until wine sharpness has gone
Make a Burre manier to thicken to a loose sauce consistency
Add salt and pepper to taste and a dash of cream to hold soup and fill flavour
Pan try scallops in butter and oil with a few chilli flakes until lightly coloured
Reheat soup ensuring flour has cooked out and put in bowls then add scallops and parsley sprig to garnish.

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