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Recipe Detail Page
Tarragon Sweet Pea Soup with Seared Scallop
Holiday 2007
Start with an elegant holiday soup by searing plump scallops and serving them on a pretty pale-green pea or asparagus soup.
Serves 4
2 tbsp (25 mL) butter
¼ cup (50 mL) finely chopped onion
½ cup (125 mL) white wine
Two 500 mL cartons pea or asparagus soup
2 to 3 tbsp (25 to 45 mL) finely chopped fresh tarragon leaves
4 large fresh scallops
Salt and pepper
Sprigs tarragon for garnish
Lemon peel for garnish
1. Melt 1 tbsp (15 mL) butter in a medium saucepan over medium heat. Add onion and sauté until tender, about 3 minutes. Add wine and cook until nearly evaporated. Stir in soup and heat until hot. Stir in tarragon to taste. Reduce heat and keep warm.
2. Pat scallops dry and remove tough little muscle on side of scallop if you wish. Melt remaining butter over high heat in a small frying pan. Meanwhile sprinkle both sides of each scallop with salt and pepper. When butter starts to sizzle, add scallops and cook just until cooked through, 1½ to 2 minutes a side.
3. Ladle soup into shallow soup bowls. Top each with a scallop, sprig of tarragon and peel of lemon.
Serves 4
