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