Potato Soup with Scallops
Potato soup with scallops is a hearty and satisfying dish that is perfect for a cozy winter evening or a special occasion meal. The combination of creamy potatoes and tender scallops creates a luxurious texture and flavor that is sure to impress any seafood lover.
Cook Mode
Keep the screen of your device on
Ingredients
4 tablespoons 4 butter
1 teaspoon 1 Old Bay seasoning
1 cup 1 creme fraiche or sour cream
2 medium 2 leeks (white and tender green parts only), chopped
1 1/2 lbs 1 1/2 russet potatoes, peeled and diced
Extra virgin Olive Oil
1 small 1 fennel bulb
4 cups 4 chicken stock
Large sea scallops (as many as desired)
1/4 cup 1/4 flour
1 teaspoon 1 Old Bay seasoning
1 tablespoon 1 vegetable oil
1/2 teaspoon 1/2 ground pepper
1 tablespoon 1 butter
Directions
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add the leeks, fennel and Old Bay seasoning, and cook until tender, about 5 minutes.
- Stir in the potatoes and carefully pour in the 4 cups of chicken stock. Bring to a boil, reduce heat, partially cover and let simmer for about 15 minutes, or until vegetables are tender.
- Puree soup directly in pot with an immersion blender.
- Stir in creme fraiche or sour cream. Season with Old Bay seasoning, to taste. Keep warm over low heat while preparing scallops.
- Pat scallops dry with paper towels. Season both sides with Old Bay and pepper, then dust with flour.
- In a large nonstick skillet melt 1 tablespoon vegetable oil and 1 tablespoon butter over medium high heat. When hot, add scallops to skillet. Cook scallops until edges are well browned, about 2 – 3 minutes.
- Flip scallops and cook on the other side for an addition 2 – 3 minutes.
- Drizzle with oil and serve immediately over the potato soup.