Cream of Watercress Soup with Pan-Seared Scallops

Name: Cream of Watercress Soup with Pan-Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 6 medium leeks (white and pale green parts only), chopped; 2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups); 1 49-ounce can low-salt chicken broth; 2 bunches watercress, trimmed, coarsely chopped (about 3 cups); 2/3 cup sour cream; 1 cup (about) whole milk; 1 tablespoon vegetable oil; 10 jumbo sea scallops; Watercress sprigs (for garnish)

Servings: persons

1
Melt 3 tablespoons butter in heavy large saucepan over medium-high heat.
2
Add leeks and potatoes; saute until leeks are tender, about 4 minutes.
3
Add chicken broth.
4
Bring to simmer.
5
Reduce heat to medium-low.
6
Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes.
7
Remove from heat.
8
Add chopped watercress.
9
Cover; let stand until watercress wilts, about 5 minutes.
10
Working in batches, puree soup in blender.
11
Return soup to saucepan.
12
Whisk in sour cream.
13
Thin soup with milk to desired consistency.
14
Season to taste with salt and pepper.
15
(Can be prepared 1 day ahead.
16
Cool slightly.
17
Refrigerate uncovered until cold, then cover and refrigerate.)
18
Stir soup over low heat just until heated through (do not boil).
19
Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat.
20
Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side.
21
Sprinkle scallops with salt and pepper.
22
Ladle soup into bowls.
23
Place 1 scallop atop soup in each bowl.
24
Garnish with watercress sprigs and serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) butter, 6 medium leeks (white and pale green parts only), chopped, 2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups), 1 49-ounce can low-salt chicken broth, and more.

Yes, Cream of Watercress Soup with Pan-Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!