 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3/4 pound red potatoes, cut into 1/2-inch cubes |
2 cups water |
3 tablespoons butter |
1 cup chopped leeks |
1 cup chopped celery |
1 cup half-and-half |
2 cups frozen whole-kernel corn, thawed and drained |
1 pound bay or sea scallops, cut in half horizontally |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper, optional |
butter, optional |
Directions:
1. Combine potatoes and water in a medium bowl.
2. Melt 3 tablespoons butter in a large soup pot over medium heat. Add leeks and celery; sauté 5 minutes or until tender. Add potatoes and water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or just until tender.
3. Stir in half-and-half and corn. Cover, and cook over medium heat 5 minutes or until thoroughly heated. Add scallops, salt, black pepper, and red pepper, if desired; cook 3 minutes.
4. Stir a pat of butter into each serving, if desired. Serve immediately.
5. Wine note: Try Puerto Fino sherry by Lustau ($15) from Spain. Soup can be tricky. It is often not paired well with any wine because of incompatible flavors. This is a risk I will take here because at one time I wasn't accustomed to sherry and its admirable traits until I had some that really floored me. Sherry alone can be austere to those who do not know what to expect, but open-minded diners anticipate dazzling flavors from honey and peaches to tar and roses. -Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.
|
|