This is a great first course for your festive meals!
A delicious saffron velouté, accompanied by roasted scallops… a chic delight, yet simple to make!
Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Difficulty: easy
Yield: 2 servings
Ingredients
For the soup
- 1 tablespoon butter
- 1 shallot, coarsely chopped
- 1 potato, diced
- 2 cups vegetable broth (5 dl)
- 1 1/4 cup heavy cream (3 dl)
- 6-8 sprigs of saffron
- salt, pepper
- 1 tbsp. chopped dill or chives
For the scallops
- 10 scallops, without coral
- 1 tablespoon butter
- 1/4 c. teaspoon salt
- pepper
Instructions
For the soup: melt the butter in a saucepan, sweat the shallot briefly, add the diced potato and continue cooking.
Add the broth and cream and bring to a boil. Lower the heat, add the saffron, simmer for about 25 minutes and season.
Blend the soup until it foams. Arrange on plates and sprinkle with dill.
For the scallops: while the soup is cooking, melt the butter in a non-stick pan. Lower the heat, brown the scallops for 2 minutes on each side, season, then arrange them on the soup.
Enjoy with delicious salted flutes.