Scallop and Leek Soup
Creamy, elegant, and packed with gourmet flavors, this Scallop and Leek Soup is a luxurious dish that's perfect for dinner parties or a cozy night in. This recipe combines the buttery sweetness of perfectly seared scallops with the delicate earthiness of leeks, all nestled in a velvety potato-based soup enriched with heavy cream and a splash of white wine for depth. Fresh thyme and garlic infuse the soup with aromatic warmth, while a garnish of parsley adds a pop of color and freshness. Ready in just 45 minutes, this refined yet approachable recipe is sure to impress your guests or elevate your weekday dinner. Serve it as a comforting starter or a satisfying main course for an unforgettable meal. Keywords: scallop and leek soup, creamy scallop soup, gourmet recipes, potato leek soup with scallops, seafood soup recipe.
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Recipe Information
Ingredients
- 12 large scallops
- 2 medium leeks
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 medium potatoes
- 4 cups vegetable stock
- 1 cup heavy cream
- 0.25 cup white wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
Instructions
Thoroughly rinse the leeks to remove any grit, then slice them thinly, discarding the dark green parts.
Peel and dice the potatoes into small cubes.
Mince the garlic cloves.
In a large pot, heat 1 tablespoon of butter and the olive oil over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
Add the potatoes, white wine, and thyme to the pot. Stir and cook for another 2 minutes.
Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fully tender.
While the soup simmers, pat the scallops dry with a paper towel and season them with a pinch of salt and pepper.
In a skillet, melt the remaining tablespoon of butter over medium-high heat. Sear the scallops for 1-2 minutes per side until golden brown and just cooked through. Remove from heat and set aside.
Once the potatoes are tender, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir the heavy cream into the soup and season with salt and black pepper to taste. Let it simmer for another 2-3 minutes over low heat.
To serve, ladle the soup into bowls and place 3 scallops on top of each serving. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6719 mg | 292% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 27.4 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5935 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
