Yield: Makes 4 to 6 servings
- 3/4 pound red potatoes, cut into 1/2-inch cubes
- 2 cups water
- 3 tablespoons butter
- 1 cup chopped leeks
- 1 cup chopped celery
- 1 cup half-and-half
- 2 cups frozen whole-kernel corn, thawed and drained
- 1 pound bay or sea scallops, cut in half horizontally
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper, optional
- Butter, optional
- Combine potatoes and water in a medium bowl.
- Melt 3 tablespoons butter in a large soup pot over medium heat. Add leeks and celery; sauté 5 minutes or until tender. Add potatoes and water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or just until tender.
- Stir in half-and-half and corn. Cover, and cook over medium heat 5 minutes or until thoroughly heated. Add scallops, salt, black pepper, and red pepper, if desired; cook 3 minutes.
- Stir a pat of butter into each serving, if desired. Serve immediately.
- Wine note: "Try Puerto Fino sherry by Lustau ($15) from Spain. Soup can be tricky. It is often not paired well with any wine because of incompatible flavors. This is a risk I will take here because at one time I wasn't accustomed to sherry and its admirable traits until I had some that really floored me. Sherry alone can be austere to those who do not know what to expect, but open-minded diners anticipate dazzling flavors from honey and peaches to tar and roses."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.
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