Scallop, Corn and Potato Soup

It is freeeezing out today! The perfect day to share a delicious soup I made this weekend. My youngest son rated this an 11 on a scale of 1-10! It was a HUGE hit! I bought my little scallops at Whole Foods! They come frozen. You just defrost, season with some salt, pepper and paprika then saute in a skillet.

Scallop, Corn and Potato Soup

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Ingredients

  

• 2 bags mini scallops (24 ounces each), season with salt, pepper, paprika seared in olive oil and reserved on the side
• 4 ears of corn roasted with oil, salt & pepper for 20 mins at 400-reserve 2 for the soup
• 2 T. olive oil
• 2 T. butter
• 2 large shallot chopped
• 1 large garlic clove minced
• ½ teaspoon kosher salt
• pepper to taste
• 2 cups chopped baby gold potatoes
• 1 cup white wine
• 3 c. chicken stock
• 1 ½ c. half and half
• 1 ½ T. flour
• scallions chopped

Instructions

 

• Heat oil and butter in the same stockpot you seared the scallops in.
• Add shallots and saute.
• Add garlic for the last minute.
• Add corn, potatoes, salt/pepper and wine.
• Let simmer down a bit.
• Add chicken stock.
• Bring up to a boil, then reduce to a simmer and cook covered 20 minutes.
• In a measuring cup, whisk the half and half with the flour.
• Pour it into the soup with the 2 cobs you reserved and allow it to simmer on low for another 20 minutes.
• Taste and add salt/pepper as needed. Add the seared scallops.
• Soup will be nice and thick when done.
• Serve with scallions.

Here I made it again and added King Crab meat…