Name: Potato and artichoke soup with seared scallops
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 500 gram jerusalem artichokes; 1 tablespoon olive oil; 1 onion, finely chopped; 3 clove garlic, crushed; 3 cup thickened stock; 2 potatoes, peeled, chopped; 12 scallops, trimmed; 1 cup milk or cream; radicchio lettuce leaves; extra-virgin olive oil, sliced ciabatta, toasted, to serve

Ingredients

500 gram jerusalem artichokes

1 tablespoon olive oil

1 onion, finely chopped

3 clove garlic, crushed

3 cup thickened stock

2 potatoes, peeled, chopped

12 scallops, trimmed

1 cup milk or cream

radicchio lettuce leaves

extra-virgin olive oil, sliced ciabatta, toasted, to serve

Method

1.Peel artichokes and place in acidulated water until required.

2.Heat oil in a large heavy-based saucepan on medium. Sauté onion 1 and garlic 3-4 minutes, until tender.

3.Add stock, drained artichokes and potatoes. Bring to boil on high. Reduce heat to medium. Simmer, uncovered, 15-20 minutes, until vegetables are tender.

4.Blend or process soup until smooth. Return to clean saucepan. Season to taste.

5.Meanwhile, preheat char-grill on high. Lightly oil scallops. Season to taste. Char-gill scallops about 1 minute each side until golden.

6.Stir milk (or cream) into soup, reheat gently. Top soup with radicchio and scallops. Drizzle with olive oil and serve with toasted Ciabatta.

Acidulated water is water with a squeeze of lemon juice to prevent discolouring. Scallop roe can either be retained or removed. Add extra stock to get the soup to the consistency you prefer.
Note

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Ingredients

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