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Vichyssoise with Seared Scallops


  • Ingredients

  • 400 g Leeks finely sliced

  • 50 g unsalted butter

  • 175 g Onions finely sliced

  • 175 g Potatoes sliced thin

  • 2 cups fish stock

  • 2 cups Water

  • 100 ml Double cream

  • Sea Salt and freshly ground white Pepper

  • 20 Scallops

  • 2 teaspoons chives chopped

  • 1 tablespoon Salmon Caviar

  • 4 tablespoons Whipped Cream


  • Ingredients:

  • 1.

    Sweat together the leek and onion in the butter in a large pan without colouring.

  • 2.

    Add in the potatoes.

  • 3.

    Meanwhile bring the fish stock and water up to the boil and add into the leek and onion pan and boil for 10 minutes

  • 4.

    Add the cream and cook for a further couple of minutes

  • 5.

    Place in a food processor and puree then pass through a fine sieve, season to taste.

  • 6.

    Mix the caviar into the whipped cream

  • 7.

    Season the scallops with sea salt and ground white pepper

  • 8.

    Heat a non stick fry pan and add the tiniest amount of olive oil to it and sear the scallops when the oil starts to smoke, about 20 seconds on each side

  • 9.

    Place 5 scallops in the bottom of a warm soup bowl and cover with the hot soup.

  • 10.

    Sprinkle with chives, then place a quenelle of the whipped caviar cream on top.

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