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 pound jerusalem artichokes; 1 tablespoon olive oil; 1 onion finely chopped; 3 cloves garlic crushed; 3 cups stock thickened; 2 potatoes peeled, chopped; 12 scallops trimmed; 1 cup cream; lettuce leaves radicchio; extra-virgin olive oil; ciabatta

Servings: persons

1 pound jerusalem artichokes
1 tablespoon olive oil
1 onion finely chopped
3 cloves garlic crushed
3 cups stock thickened
2 potatoes peeled, chopped
12 scallops trimmed
1 cup cream
lettuce leaves radicchio
extra-virgin olive oil
ciabatta

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 11 ingredients. The key ingredients include: 1 pound jerusalem artichokes, 1 tablespoon olive oil, 1 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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