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Martin Wishart Potato Soup and Sautéed Scallop
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| 2.5 c | Vivaldi potatoes, ( or any good soup potato) |
| 1 finely diced onion | |
| 1/2 c | unsalted butter |
| 5.5 c | chicken stock |
| 2 Tb | creme fraiche |
| Salt | |
| Melt butter in wide based pan and add onion, cook on medium heat without coloring onion to tender. Peel and dice potatoes into 1" pieces Add potatoes and good pinch of salt to pan , stir, and continue cooking 2 minutes. Add boiling Chicken stock to pan and cook until potatoes are tender and stock is reduced by half. Transfer to blender, add creme fraiche, and blitz until smooth, adjust seasoning, pass thru sieve ( muslin) . If needed add more chicken stock. Scallop Prep- | |
| 6 large | diver scallops |
| Lemon juice | |
| Salt | |
| Heat olive oil in non stick pan. Season scallops with a little salt and pan fry until golden brown on each side and just cooked. Finish scallops with a squeeze of lemon juice. Parsley Oil- | |
| .1 cup | parsley leaves |
| 1/3 c | flavorless oil like groundnut oil or peanut oil |
Blend ingredients to form paste. Add paste to small pan and bring to boil stirring constantly until it separates.
Pour mixture into some muslin cloth and allow oil to drip into container.
To serve-
Gently reheat soup.( pipe warm chestnut purée into bowls if desired). Put scallops in middle of bowl. Pour warmed soup around scallops, finish with a few dots of parsley oil. Serve immediately.
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