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Saffron soup with scallops
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 375
  • Fat about 33g
  • Carbohydrates about 11g
  • Protein about 8g
This is needed
This is needed for 4 people
Soup
  • 150 g mealy potatoes, cut into pieces
  • 1.5 dl Noilly Prat
  • 1 tbsp butter
  • 5 dl fish bouillon
  • 3 dl cream
  • 1 onions, roughly chopped
  • 1 tbsp dill, finely chopped
  • 1 sachet saffron
  • salt and pepper to taste
Scallops
  • 4 scallops without roe (MSC)
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp clarified butter
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And that's how it's done
And that's how it's done
Soup
Heat the butter in a pan, briefly sauté the onion, add the potatoes, cook briefly. Pour in the Noilly Prat and reduce almost completely. Pour in the stock and cream, bring to the boil. Reduce the heat, add the saffron, simmer for approx. 25 mins., season. Blend the soup until frothy. Garnish with dill.
Scallops
Heat the clarified butter in a non-stick frying pan. Reduce the heat, season the scallops, fry for approx. 2 mins. on each side, serve with the soup.