This scallop soup is great if you can make your own fish stock. I make mine by freezing prawn shells and when I have a small freezer bag full simply add the to some boiling water with a few slices of onion and a chopped up carrot. Reduce the heat and simmer for 30 minutes or so then strain. It’s not the most sophisticated stock but it’s very effective and tasty.
Ingredients
- 350g scallops (only the white muscle meat is required not the orange coral)
- 75g of double cream
- 50g of butter
- 1 finely chopped onion
- 450g peeled and chopped potato
- 570ml hot fish stock (great if you can make your own)
- 275ml cold milk
- 2 egg yolks
- a pinch of sea salt and freshly ground pepper
