Pea soup with scallops and champagne
Recipe for creamy pea soup served with seared scallops and champagne.
Servings 4 people
Ingredients
Pea soup
- 400 g peas frozen
- 400 ml stock, chicken or vegetable stock
- 250 ml whipping cream (38% fat)
- 25 g butter
- 3 shallots (small) – finely chopped
- 1 small garlic clove, finely chopped
- 1-2 tbsp lemon juice
- Salt and pepper
To serve
- 8 scallops – depending on size
- 100 g peas, thawed
- 100 ml champagne
- Fresh pea shoots or watercress
- Watercress
- Oil
- Freshly ground pepper and salt
- A pinch of sugar
Instructions
Pea soup
- Thaw the peas in cold water so they keep their bright green colour.
- Melt the butter in a saucepan and sweat the shallots and garlic until soft and translucent, without colouring.
- Pour in the stock and cream, bring to the boil and let it simmer for a couple of minutes.
- Tip the thawed peas into a blender, pour over the cream mixture and blend until you have a completely smooth soup.Alternatively, turn off the heat, add the peas to the cream mixture in the pan and blend the soup with a stick blender.
- Season the soup to taste with lemon juice, salt and pepper.The soup is now ready to serve.
Scallops and serving
- Remove the small side muscle from the scallops if your fishmonger hasn't already done so.
- Sprinkle them with a little sugar and salt and leave to stand for 5-10 min.Then pat them dry with kitchen paper.
- Sear the scallops in a little oil over a high heat for approx. 45 sec - 1 min. on each side, until they have a golden-brown crust.
- Divide the soup between 4 soup bowls.
- Place the scallops in the bowls and scatter over the peas.
- Top with the fresh pea shoots or watercress and freshly ground pepper.
- At the table, pour a little champagne around the edge of the soup – it will foam up beautifully.