Chef Mike Leister
Cavey's, Manchester, CT
- 2 diced leeks
- 3 cloves garlic
- 5 diced celery stalks
- 1 diced celery root
- 5 cups chicken broth
- 1 cup cream
- 3 tablespoons butter
- 2 diver scallops (under 10 per pound)
- 1 teaspoon olive oil and 1 teaspoon butter for saut￩ing
Sauté first 4 ingredients in butter until softened (3-5 minutes). Add chicken broth and simmer over medium heat for 40 minutes until reduced in volume by 1/3. Add heavy cream and reduce another 10 minutes over low heat. Process in blender until smooth and season with salt and pepper to taste.
Season sea scallop with salt and pepper. Heat small sauté pan until smoking hot and add oil and butter and when butter is brown sear scallop one minute on each side.
Ladle soup into large bowl and arrange the two scallops in the center. Drizzle extra virgin olive oil over top and sprinkle chopped herbs over the top.