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Recipes » 2011 Wine & Food Calendar Recipes » Sweet Pea Soup with Seared Sea Scallops - April 2011

RECOMMENDED WINE PAIRING

  • Ultimate Estate Reserve Piesporter

 

INGREDIENTS

Soup

  • 3 tbsp (45 mL) butter  
  • 1 1/2 cups (375 mL) chopped leeks
  • 1/4 cup (50 mL) Ultimate Estate Reserve Piesporter       
  • 4 cups (1 L) chicken stock  
  • 4 1/2 cups (1.125 L) sweet peas
  • 4 sprigs tarragon or mint
  • Salt, white pepper

Scallops

  • 6 sea scallops 
  • 4 tsp (20 mL )butter 
  • Salt, black pepper          

 

METHOD

  • Melt butter in large sauce pan. Add leeks and cook until softened, about 10 minutes.
  • Add wine, cook until almost evaporated.
  • Add chicken broth; bring to boil. Add peas, tarragon or mint. Cook 5 minutes. Remove tarragon or mint.
  • Purée soup. Season with salt and white pepper.
  • Pat scallops dry, season with salt and black pepper. Melt butter until it turns golden brown, add scallops and cook 1 1/2 minutes or until browned; turn over and cook 30 seconds more. 

SERVES 6