SCALLOP CREAM SOUP

By tuqui13

Ingredients

• 2 tablespoons unsalted butter
• 2 small shallots, minced
• 1 small yellow onion, minced (about 1/2 cup)
• 2 tablespoons all-purpose flour (plain)
• 3 cups milk, heated
• 1 bay leaf
• 2 fresh thyme sprigs
• 3 or 4 small, young carrots, peeled and thinly sliced
• (about 1 cup)
• 1 lb sea scallops or bay scallops, trimmed
• 1 cup bottled clam juice (8 fl onz)
• 1/2 cup dry white wine ( 4 fl onz)
• 1 cup heavy (double) cream (8fl onz)
• 3 egg yolks
• Salt and freshly pepper
• 1 lemon, cut crosswise into thin slices
• Chopped fresh flat-leaf parsley or thyme for garnish

Details

Servings 4

Preparation

Step 1

* In a large saucepan over medium-low heat, melt the butter. Add the shallots and saute for 1 minute. Add the onion and saute until translucent, 4-5 minutes. Add the
flour and stir until well blended. Cook, stirring, for a few seconds without browning. Gradually add the milk, stirring. Raise the heat to medium and stir until the mixture comes to boil and is thickened and smooth, 3-4 minutes. Add the bay leaf, thyme, and carrots, cover partially, and cook gently until the carrots are tender, about 15-20 minutes; do not allow to boil. Discard the bay leaf and thyme.
* Meanwhile, if using sea scallops, cut into small pieces or thin slices; leave bay scallops whole. In a small saucepan, combine the clam juice and wine and bring to a boil. Reduce the heat to low and add the scallops. Cover and poach very gently until just opaque, about 2 minutes. Using a slotted spoon, transfer the scallops to a plate and set aside. Reserve the poaching liquid.
* When the carrots are tender, add the poaching liquid to the milk mixture and remove from the heat. In a bowl, combine the cream and egg yolks and beat until blended.
Slowly add about 1 cup of the hot milk mixture to the yolk-cream mixture, stirring constantly until well blended, then add to the soup. Cook over medium-low heat, stirring constantly, until the soup coats the spoon and thickens, 5-6 minutes; do not allow to boil. Add the scallops and season to taste with salt and pepper. Ladle into warmed bowls. Float lemon slices on each bowl and sprinkle with the parsley or thyme. Serve at once.