- .5 pint fish stock
- .5 pint sweet white wine
- Approx 40 queen scallops
- Butter
- Flour
- Cream
- Salt and black pepper
- Chilli flakes
- Olive oil
Sweet wine and scallop soup
Nathan King
22nd May 2012
Sweet wine and scallop soup
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Sweet wine and scallop soup recipe a try yourself? Rich and tasty!
Ingredients
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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