Potato And Artichoke Soup With Grilled Scallops Recipe

Name: Potato And Artichoke Soup With Grilled Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Jerusalem artichokes; 1 tbsp olive oil; 1 None onion, finely chopped; 3 cloves garlic, crushed; 3 cups thickened stock; 2 None potatoes, peeled, chopped; 12 None scallops, trimmed; 1 cup cream; None None radicchio lettuce leaves; None None extra-virgin olive oil, sliced Ciabatta, toasted, to serve

Servings: persons

1 lb Jerusalem artichokes
1 tbsp olive oil
1 None onion, finely chopped
3 cloves garlic, crushed
3 cups thickened stock
2 None potatoes, peeled, chopped
12 None scallops, trimmed
1 cup cream
None None radicchio lettuce leaves
None None extra-virgin olive oil, sliced Ciabatta, toasted, to serve

1
Peel artichokes and place in lemon water until required.
2
Heat oil in a large heavy-based saucepan on medium. Saute onion and garlic 3-4 minutes, until tender.
3
Add stock, drained artichokes and potatoes. Bring to a boil on high. Reduce heat to medium. Simmer, uncovered, 15-20 minutes, until vegetables are tender.
4
Blend or process soup until smooth. Return to clean pot. Season to taste.
5
Meanwhile, preheat grill on high. Lightly oil scallops. Season to taste. Grill scallops about 1 minute each side until golden.
6
Stir cream into soup, reheat gently. Top soup with radicchio and scallops. Drizzle with olive oil and serve with toasted Ciabatta.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb Jerusalem artichokes, 1 tbsp olive oil, 1 None onion, finely chopped, 3 cloves garlic, crushed, and more.

Yes, Potato And Artichoke Soup With Grilled 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.

Potato And Artichoke Soup With Grilled Scallops

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