Peel and chop onion, chop celery, scrape and slice carrot. Melt butter in pan, add onion, celery, carrot and chopped bacon. Cook over low heat, stirring occasionally, 10 minutes. Add wine and scallops, cook 1 minute further, stirring constantly. Add stock, peeled and diced potato and tomato paste. Bring to boil, reduce heat and simmer, covered, 35 minutes. Blend soup, in batches, in blender. Push soup through sieve into saucepan, return to heat. Season with salt and pepper.
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