Indulge in the golden warmth of saffron with this velvety soup that promises to transport you to the sun-kissed shores of the south of France. The delicate threads of saffron bring a subtle depth to the creamy base, while the perfectly seared scallops add a touch of sophistication to each spoonful. Paired with aromatic vermouth and fresh herbs, this dish is a celebration of flavour and elegance, perfect for a romantic dinner or a luxurious weekend treat. Ready to dive into a bowl of pure indulgence? Let's get cooking!
Ingredients for 2:
- 1/2 tbsp butter
- 1/2 onion, chopped
- 75g potatoes, cut in cubes
- 1dl vermouth
- 250ml fish stock
- 150ml cream
- 5 threads saffron
- Sea salt & black pepper to taste
For the scallops and garnish:
- 6 scallops
- 1 tbsp butter
- Sea salt & black pepper to taste
- Fresh herbs or edible flowers for garnish (optional)
Method:
1. For the soup: heat the butter in a pan, briefly sauté the onion, then deglaze with the vermouth until it's nearly completely evaporated. Add the potatoes and cover with stock and cream, then bring to the boil. Reduce the heat, add the saffron, simmer for 25 mins. Blend the soup until frothy, then season to taste.
2. For the scallops: rinse and pat them dry with kitchen paper. Heat the 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.
3. Serve soup in bowls, top with the scallops and garnish, then drizzle with a touch of extra virgin olive oil.
4. Enjoy!
