Recipe

Creamy Asparagus Soup With Seared Scallops Recipe

	Darbar / All my dishes 1 year, 1 month ago This soup is topped with a large seared sea scallop, or you can serve it with several small bay scallops. Prep:10m Cook:20m Servings:2	Darbar
	creamy asparagus soup scallop

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Ingredients

1 lb. asparagus

4 Tbs. (1/2 stick) unsalted butter

3 shallots, minced

Salt and freshly ground pepper, to taste

1 cup heavy cream

1 cup chicken stock

2 cups firmly packed chopped spinach

4 oz. fresh sea or bay scallops

Directions

Snap off the tough stem ends from the asparagus spears and discard. Cut the tips off 4 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. Bring a large pot two-thirds full of generously salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.

Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking. When the asparagus is cool, drain and set aside. In a heavy soup pot over medium heat, melt 3 Tbs. of the butter. When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and cook, stirring, about 5 minutes. Season with salt and pepper, and stir in the cream and stock. Bring to a boil and cook for 5 minutes. Stir in the spinach and cook for 2 minutes more.

Transfer the soup to a blender and puree until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan and keep warm over very low heat. Season the scallops with salt and pepper. In a small sauté pan over medium-high heat, melt the remaining 1 Tbs. butter. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.

Divide the scallops among 2 warmed soup bowls. Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes. Taste the soup and adjust the seasonings with salt and pepper. Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

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Comments

softgrey 11 months, 4 weeks ago said:
This is perfect for right now while asparagus is in season...

and i am currently addicted to scallops so this is great...

thanks!

dixiejet 9 months, 4 weeks ago said:
Darbar, this sounds wonderful ! We live close to the sea and can get excellent scallops. we both love asparagus,too so as soon as I can, I'll make this. Thanks !

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