CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS
Categories Soup/Stew Dairy Leafy Green Shellfish Sauté Scallop Winter Watercress Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
- Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
- Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
- Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.
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Yashy Dash
dashyashy92@hotmail.comOverall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
waqas iqbal
iw@aol.comThis recipe was a bit too bland for my taste.
Ola Yinka
ola@yahoo.comI followed the recipe exactly, but my soup didn't turn out as creamy as I would have liked.
Suniya BeguM
begum_suniya54@yahoo.comThe soup was delicious, but I found the scallops to be a bit overcooked.
Spunky Skunky
s_s48@hotmail.comThis soup is perfect for a light and healthy lunch or dinner.
Sunday oguntoyinbo
sundayoguntoyinbo@hotmail.frI was a bit skeptical about the combination of watercress and scallops, but I was pleasantly surprised. The soup was creamy and flavorful, and the scallops were perfectly cooked.
Mamed yasin Maxamed143
mamed.y24@gmail.comI'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The watercress gives the soup a beautiful green color and a slightly peppery flavor, and the scallops add a touch of luxury.
zaib unisa
z.unisa@hotmail.comThis dish is a winner! The combination of watercress and scallops is unique and flavorful, and the pan-searing technique gives the scallops a nice crust.
Natasha Alfred
n-alfred@yahoo.comThe recipe was easy to follow and the soup turned out delicious. I especially enjoyed the crispy texture of the scallops.
Ck kairul islam
c-i84@gmail.comThis soup was a delight! The creaminess of the watercress paired perfectly with the pan-seared scallops, creating a harmonious balance of flavors.