Potato And Artichoke Soup With Grilled Scallops

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
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.

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

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 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.

That's it — enjoy your meal!