CREAMED SCALLOP AND CORN SOUP (eight cups, for six)

½ pound bay scallops (preferably Nantucket) rinsed and drained

½ pound sea scallops, rinsed and drained

5 cups milk

1 onion, sliced, plus ¼ cup minced onion

1 bay leaf

3 sprigs parsley

2 thyme sprigs, or ¼ teaspoon dried thyme, crumbled

¼ cup finely chopped white part of leek, washed well and drained

¼ cup finely chopped celery

¾ cup corn kernels

1-1/2 tablespoons unsalted butter

3 large egg yolks

1 cup light cream or half and half

1 tomato, peeled, seeded and chopped fine

cayenne to taste

chervil sprigs or fresh parsley leaves for garnish


1.  Discard the small, tough muscle from the side of each bay scallop and in a bowl reserve the bay scallops, covered and chilled.

2.  In a food processor chop the sea scallops, add 3 cups milk, scalded, and pulse the motor until the scallops are chopped fine.  In a large saucepan simmer the sea scallop mixture with the remaining 2 cups milk, sliced onion, bay leaf, parsley sprigs, thyme and salt and pepper to taste, covered partly, for 20 minutes.  Strain the broth through a fine sieve into another large saucepan, pressing hard of the solids, and discard the solids.

3.  In a heavy skillet cook the minced onions, leek, celery and corn with salt and pepper to taste and butter, covered, for 5 minutes, or until the vegetables are softened.  Stir in one cup of the sea scallop broth, and add the mixture to the remaining sea scallop broth along with the reserved bay scallops.  Bring the soup to a simmer.

4.  While the soup is heating, in a heatproof bowl whisk together the egg yolks and the cream.  Whisk ½ cup of the hot soup into the yolk mixture, add the yolk mixture to the soup, whisking, and add the tomato.  Heat the soup over moderate heat, stirring, until it registers 170* on a candy thermometer, but do not let it boil.  Season it with salt, pepper and cayenne and ladle it into bowls.  Garnish each serving with chervil.

from Gourmet Magazine, November, 1992


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