Yield: 4 servings
|½ pounds||(1 cup) bay scallops|
|¼ cup||(2 ounce) diced bacon|
|½ cup||Small diced carrot|
|2 tablespoons||Minced shallots|
|1 cup||Peeled, medium diced baking|
|1 teaspoon||Chopped garlic|
|1½ cup||Light broth or stock|
|\N \N||Salt and pepper|
|2 tablespoons||Chopped green onions|
In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice.
Add the broth, bring to a boil, reduce the heat and simmer for 20 minutes, or until the potatoes are fork tender. In a medium bowl, whisk together the milk, cream and flour until smooth . Add the cream, scallops and green onions to the soup and allow to thicken slightly, about 3 minutes. Season to taste with salt and pepper.
Yield: 6 soup course portions
ESSENCE OF EMERIL SHOW #EE2186