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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
  • 1 tbsp butter
  • 150 g mealy potatoes, cut into pieces
  • 1 onions, coarsely chopped
  • 3 dl cream
  • 5 dl fish bouillon
  • 1.5 dl Noilly Prat
  • salt and pepper to taste
  • 1 sachet saffron
  • 1 tbsp dill, finely chopped
  • 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
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.
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.