Scallop and Artichoke Soup

This delightful Scallop and Artichoke Soup is a harmonious blend of flavors, where the sweet and tender scallops perfectly complement the distinctive taste of Jerusalem artichoke puree. This traditional soup menu pairing is a culinary delight that combines rich and creamy artichoke with the savory goodness of bacon and seared scallops.

SERVES 4
PREP 20 MIN
COOK 25 MIN
FREEZE UP TO 3 MONTHS
AT THE END OF STEP 1

INGREDIENTS:

• 7 tbsp (100g) unsalted butter
• 1 onion, chopped
• 1 garlic clove, chopped
• 21⁄4lb (1kg) Jerusalem artichokes, peeled or scrubbed and cut into small dice
• 11⁄2 quarts (11⁄2 liters) hot chicken stock or water
• 1⁄2 cup (100ml) heavy cream
• Salt and freshly ground black pepper
• A pinch of freshly grated nutmeg
• 4 thick slices bacon, cut into small dice
• 4 scallops
• 2 tbsp sunflower oil
• A few drops of lemon juice
• Snipped chives, to garnish

INSTRUCTIONS:

1. Prepare the Artichoke Base: In a large pan, melt half of the butter and gently cook the chopped onion. Add the garlic and diced Jerusalem artichokes, and sweat them over low heat for about 3 minutes until they begin to soften. Pour in the hot chicken stock or water, cover the pan with a lid, and allow the mixture to simmer until the artichokes are completely cooked and tender.Once the artichokes are ready, transfer the contents of the pan to a blender. Add the heavy cream and the remaining butter. You may need to puree the mixture in batches. Blend until you achieve a smooth and creamy consistency. Return the pureed mixture to the pan, season it with salt and pepper, and sprinkle in the freshly grated nutmeg. Keep the artichoke puree warm.
2. Crisp the Bacon: In a separate frying pan, cook the diced bacon until it becomes crisp. Once done, use a slotted spoon to transfer the crispy bacon onto a paper towel-lined plate to drain any excess grease.
3. Sear the Scallops: Season the scallops with salt and pepper. In another pan, heat the sunflower oil over medium-high heat. Quickly sear the scallops; they will be ready almost as soon as they are sealed by the heat. Just before serving, squeeze a few drops of lemon juice over the top of the scallops to enhance their flavor.
4. Assemble and Serve: Divide the warm artichoke puree among four bowls. Spoon the crispy bacon and seared scallops on top of the puree. To add a final touch of freshness and color, garnish the soup with snipped chives.

This Scallop and Artichoke Soup is a gourmet treat that combines contrasting textures and flavors to create a memorable dining experience. Serve it as a special appetizer or elevate your soup game for a memorable dinner occasion.