Pea and parsley soup with scallops
This soup recipe from Now Is the Season is perfect for spring, as scallops are at their best. If fresh peas are not available, use frozen ones.
- Melt the butter in a large saucepan, add the finely chopped onion and celery with the bay leaf and slowly cook for about 10 minutes. Add the stock and salt (if using commercial stock, taste before adding salt). Bring to the boil, add the peas, cover and bring back to the boil quickly. Boil for 3 minutes until the peas are vibrant green.
- Remove from the heat and stir through the finely chopped parsley, cream and white pepper. Blend using a stick blender. Taste and add the vinegar and more salt if required.
- Keep warm while cooking the scallops. Heat the butter in a heavy frying pan, sprinkle with a little mineral salt. Fry the scallops with the tarragon for 1-2 minutes on each side.
- To serve, pour the soup into bowls and place three scallops in each bowl. Top with the fried tarragon and drizzle with pan juices.