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Scallop Broth with Cornish Earlies
Scallop Broth with Cornish Earlies is a traditional English recipe (from Cornwall) for a classic thick soup of scallops in a leek and potato base thickened with double cream. The full recipe is presented here and I hope you enjoy this classic English version of: Scallop Broth with Cornish Earlies.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : British RecipesEnglish RecipesCornish Recipes
Along with Jersey Royals and Pembroke Earlies, the Cornish Earlies are amongst the most well known of British early potatoes. They marry well with scallops in this classic Cornish soup.
Ingredients:
4 large scallops, cleaned and skirt (frills) removed, reserved
1 small leek, coarsely chopped and washed
2 generous knobs of butter
300-400g Cornish earlies or new potatoes, cleaned and peeled
1l fish stock
2 tbsp chopped parsley
2 tbsp double cream
Salt and freshly-ground black pepper
Method:
Wash the skirts of the scallops thoroughly under cold, running, water until there is no grit.
Place a pan over medium heat. Once hot add the butter and when foaming add the leeks. Reduce the heat to medium low and cook gently, stirring occasionally for 2-3 minutes, until soft but not coloured.
Scrub the potatoes clean then coarsely chop half of them and add to a pan with the scallop skirts, fried leeks and the stock. Bring the mixture to a boil, season to taste, reduce to a simmer and cook gently for 20 minutes. Blend with a hand blender or liquidiser then strain through a fine-meshed sieve and transfer to a clean pan.
Cut the remaining potatoes into 1cm chunks, add to the soup and simmer for 10 minutes, or until cooked. Cut the scallop meats and rose into pieces about the same size as the potatoes and add to the soup with the parsley and cream.
Bring to a simmer and cook for 1 minute to warm through. Adjust the seasoning to taste and serve immediately.
