Real Recipes From Real Home Cooks ®

scallops and roasted chestnut soup

Recipe by
Francine Lizotte
Surrey South, BC

This elegant appetizer is a quick, easy and flavorful recipe perfect for the Holidays!

yield 4 servings
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For scallops and roasted chestnut soup

  • SOUP
  • 1 Tbsp
  • 1 Tbsp
    bacon fat
  • 1/2 c
    shallots, finely chopped
  • 1/2 lb
    (225 g) chestnuts, roasted
  • 2 1/2 c
    low-sodium chicken broth, warmed
  • 2 Tbsp
    cooking sherry
  • ground himalayan sea salt, to taste
  • 1/2 c
    half-and-half (substitute heavy cream)
  • 4 lg
    scallops, muscle removed and patted dry
  • white pepper, to taste
  • 1/2 Tbsp
  • few sprigs parsley, for garnish

How To Make scallops and roasted chestnut soup

  • 1
  • 2
    In a medium saucepan over medium heat, add butter and bacon fat. When it starts sizzling, add shallots and sauté for only 1minute.
  • 3
    Add roasted chestnuts and sauté until soft.
  • 4
    Pour in warm chicken broth and cooking sherry. Stir well, bring the mixture to a simmer and cook for 10 minutes.
  • 5
    Purée the soup until smooth using an immersion blender before stirring in half-and-half; taste and adjust if necessary.
  • 6
    Pass soup through a fine sieve and return to the saucepan; keep warm until needed.
  • 7
  • 8
    Pat the scallops dry using paper towels; season with white pepper.
  • 9
    In a small skillet over medium heat, add butter and when hot, add scallops. Cook until golden brown, about 2 to 3 minutes per side.
  • 10
    To serve, scoop the soup into warm bowls, place one scallop in the middle of each and garnish with a small sprig of parsley.
  • 11
    To view this elegant and delicious soup on YouTube, click on this link >>>