Ingredients Jump to Instructions ↓

  1. 1/2 pound (1 cup) bay scallops

  2. 1/4 cup (2 ounces) diced bacon

  3. 1/2 cup small diced carrot

  4. 2 tablespoons minced shallots

  5. 1 cup peeled, medium diced baking potatoes

  6. 1 /2 teaspoons chopped garlic

  7. 1 1/2 cup light broth or stock

  8. 1 tablespoon flour

  9. 1 cup milk

  10. 1/2 cup cream

  11. Salt and pepper

  12. 2 tablespoons chopped green onions

Instructions Jump to Ingredients ↑

  1. In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice. Add the broth, bring to a boil, reduce the heat and simmer for 20 minutes, or until the potatoes are fork tender. In a medium bowl, whisk together the milk, cream and flour until smooth . Add the cream, scallops and green onions to the soup and allow to thicken slightly, about 3 minutes. Season to taste with salt and pepper.

  2. Yield : 6 soup course portions


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