Chilled Celery Soup with Nantucket Bay Scallops

1. 1

   In a large saucepan, melt the butter over moderate heat.

2. 2

   Add the shallots and cook until softened, about 3 minutes.

3. 3

   Add the sliced celery and cook, stirring occasionally, until crisp-tender and still bright green, 4 to 5 minutes.

4. 4

   Add the water and bring to a boil.

5. 5

   Simmer over moderate heat until tender, about 8 minutes.

6. 6

   Working in batches, puree the soup with the parsley.

7. 7

   Strain the soup into a bowl, pressing on the solids.

8. 8

   Whisk in the creme fraiche and refrigerate until chilled.

9. 9

   Season the soup with salt and white pepper.

10. 10

    Just before serving, heat 1 tablespoon of the oil in a large skillet until smoking.

11. 11

    In a bowl, season the scallops with salt and pepper and toss with the remaining 1 tablespoon of oil.

12. 12

    Add the scallops to the pan; cook over high heat, turning, until golden and cooked through, about 3 minutes.

13. 13

    Ladle the soup into bowls and mound the scallops in the center.

14. 14

    Sprinkle with the celery leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.