📝 About This Recipe
This elegant soup marries the buttery sweetness of pan-seared sea scallops with the delicate, onion-like essence of softened leeks. Inspired by the coastal bistros of Brittany, the base is a silky potato-leek puree enriched with a touch of heavy cream and a whisper of saffron for a luxurious golden hue. It is a sophisticated dish that celebrates the refined flavors of the ocean and the garden in perfect harmony.
🥗 Ingredients
Soup Base
- 3 large Leeks (white and light green parts only, cleaned and sliced)
- 2 medium Yukon Gold Potatoes (peeled and diced into 1/2 inch cubes)
- 3 tablespoons Unsalted Butter (divided)
- 2 cloves Garlic (minced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups Seafood Stock (high quality or homemade)
- 1 pinch Saffron Threads (crushed)
- 1/2 cup Heavy Cream (at room temperature)
- to taste Kosher Salt and White Pepper
The Scallops
- 12 pieces Large Sea Scallops (adductor muscle removed, patted very dry)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Lemon Juice (freshly squeezed)
For Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1 handful Microgreens (optional for plating)
- 1 pinch Smoked Paprika (for a pop of color)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the leeks. Slice them thinly and submerge in a bowl of cold water to remove any grit, then drain and pat dry.
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2
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the leeks and a pinch of salt.
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3
Sauté the leeks gently for 8-10 minutes until they are soft and translucent. Do not let them brown, as this will alter the delicate color of the soup.
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4
Add the minced garlic and diced potatoes to the pot. Cook for another 2 minutes, stirring frequently to coat the potatoes in the butter.
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5
Pour in the white wine and use a wooden spoon to scrape up any flavorful bits from the bottom of the pot. Let the wine reduce by half.
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6
Add the seafood stock and the crushed saffron threads. Increase the heat to medium-high and bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 15-20 minutes until the potatoes are fork-tender.
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7
While the soup simmers, prepare the scallops. Ensure they are bone-dry by patting them with paper towels. Season lightly with salt and white pepper just before cooking.
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8
Once the potatoes are soft, use an immersion blender to puree the soup until completely smooth. For an extra-fine texture, pass the soup through a fine-mesh sieve into a clean pot.
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9
Stir in the heavy cream and return the soup to low heat. Taste and adjust seasoning with salt and white pepper. Keep the soup warm, but do not let it boil.
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10
Heat a cast-iron or stainless steel skillet over high heat with the olive oil and the remaining tablespoon of butter. When the butter foams and begins to turn nut-brown, add the scallops.
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11
Sear the scallops for 1.5 to 2 minutes per side without moving them, until a deep golden-brown crust forms. They should be opaque and slightly springy to the touch. Finish with a tiny squeeze of lemon juice.
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12
Ladle the warm soup into shallow bowls. Place 3 seared scallops in the center of each bowl. Garnish with fresh chives, a dusting of smoked paprika, and microgreens if desired. Serve immediately.
💡 Chef's Tips
For the best sear, ensure the scallops are 'dry-packed' (not treated with preservatives) and at room temperature before hitting the pan. If the soup feels too thick after blending, add a splash more stock or hot water until you reach a velvety consistency. Avoid using the dark green parts of the leeks as they are fibrous and can make the soup bitter and stringy. To elevate the flavor, you can bloom the saffron in a tablespoon of warm water for 5 minutes before adding it to the stock. Always use white pepper instead of black pepper to maintain the pristine, creamy aesthetic of the bisque.
🍽️ Serving Suggestions
Pair this soup with a chilled glass of Chablis or a crisp Sancerre to complement the seafood. Serve with warm, crusty sourdough bread or French baguette slices for dipping. A side of lightly dressed arugula salad with a lemon vinaigrette provides a nice acidic contrast. For a decadent touch, drizzle a few drops of white truffle oil over the top just before serving. Individual savory cheese gougères make for an excellent and impressive accompaniment.