scallops and roasted chestnut soup
This elegant appetizer is a quick, easy and flavorful recipe perfect for the Holidays!
yield
4 servings
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For scallops and roasted chestnut soup
- SOUP
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1 Tbspbutter
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1 Tbspbacon fat
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1/2 cshallots, finely chopped
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1/2 lb(225 g) chestnuts, roasted
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2 1/2 clow-sodium chicken broth, warmed
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2 Tbspcooking sherry
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ground himalayan sea salt, to taste
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1/2 chalf-and-half (substitute heavy cream)
- SCALLOPS
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4 lgscallops, muscle removed and patted dry
-
white pepper, to taste
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1/2 Tbspbutter
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few sprigs parsley, for garnish
How To Make scallops and roasted chestnut soup
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1SOUP:
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2In a medium saucepan over medium heat, add butter and bacon fat. When it starts sizzling, add shallots and sauté for only 1minute.
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3Add roasted chestnuts and sauté until soft.
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4Pour in warm chicken broth and cooking sherry. Stir well, bring the mixture to a simmer and cook for 10 minutes.
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5Purée the soup until smooth using an immersion blender before stirring in half-and-half; taste and adjust if necessary.
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6Pass soup through a fine sieve and return to the saucepan; keep warm until needed.
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7SCALLOPS:
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8Pat the scallops dry using paper towels; season with white pepper.
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9In a small skillet over medium heat, add butter and when hot, add scallops. Cook until golden brown, about 2 to 3 minutes per side.
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10To serve, scoop the soup into warm bowls, place one scallop in the middle of each and garnish with a small sprig of parsley.
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11To view this elegant and delicious soup on YouTube, click on this link >>> https://youtu.be/vdb38NSGN2Q
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for SCALLOPS and ROASTED CHESTNUT SOUP:
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