Frothy soup of scallops
Ingredients
for 8 persons
2 kg scallops
50 g leeks
50 g shallots
50 g cultivated mushrooms
20 cl olive oil
50 g butter
10 cl white wine (dry)
50 cl liquid French cream
30 cl white stock or water
salt, pepper
Preparation : 30 min
Cooking time : 1h15
Preparation
Open the scallops. Put aside the kernels for another purpose and wash the lips throwing away the black part.
Slice the leeks, the shallots and the mushrooms in small pieces. Sweat them in olive oil without browning them.
Add the lips and the butter. Cook them gently until it starts browning. Deglaze with white wine and moisten with the French cream and the white stock (or water).
Bring to a boil and cook it at low heat for 1h.
Blend the mix and pour it through a strainer.
Check the seasoning.
Just before serving, emulsify the soup with the blender to make it light.
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