Carrot and chervil soup, roasted scallops, Vin Santo, amaretti

Carrot and chervil soup, roasted scallops, Vin Santo, amaretti

By
From
New Classics
Serves
4
Photographer
Mark Roper

This is a souped-up (so to speak) version of ‘Sauce Jacqueline’. Traditionally made from carrots, sauternes and sometimes ginger, this sweet, delicate sauce usually accompanies fish and scallops. Conceptually similar, I’ve replaced the sauternes with Vin Santo (an Italian dessert wine) and the ginger element first made me consider gingernut biscuits for a crunch. Then it occurred to me; Italians dip amaretti biscuits in Vin Santo ...

Ingredients

Quantity Ingredient
1 small all-purpose potato, preferably desiree, peeled and very thinly sliced
500ml Chicken stock
or water
500ml thickened cream
1 leek, thinly sliced, white part only
1 small brown onion, thinly sliced
100g butter
500g carrots, peeled and grated
2 teaspoons sugar
170ml vin santo
1 bunch chervil stalks, washed
salt and white pepper
12 fresh scallops, no coral, dried on paper towel
12 amaretti biscuits, roughly broken
chervil, thoroughly picked, for garnish

Method

  1. Put the potato in a saucepan with the stock and cream and bring to a simmer over medium heat.
  2. Meanwhile, sweat the leek and onion in the butter in a heavy-based saucepan over medium heat, until soft but not coloured. Add the carrots and continue to sweat until most of the moisture has evaporated. This will take some time. Sprinkle on the sugar and 150 ml of the Vin Santo. and reduce until all the moisture has gone again. By this time the potato should be cooked in the stock and cream. Add this to the carrot mixture. Add the chervil stalks then remove the pan from the heat.
  3. Put the soup in a blender and process very thoroughly in small batches then push through a fine sieve. Season with salt and white pepper and add the rest of the Vin Santo.
  4. Heat a non-stick frying pan over medium heat until nearly smoking. Season the scallops with a sprinkle of salt. Sear them on their flattest side until nice and golden. Flip them onto paper towel.
  5. To serve

    Divide the soup into warm bowls. Place one whole scallop and two scallops torn in half per bowl. Sprinkle on some crushed amaretti biscuit and garnish with chervil sprigs. Serve immediately.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
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