The sweet flavors of cream mingle with fresh seafood to create a soup that's worth savoring.
Servings: Makes 8 servings
Ingredients 3/4 pound white potatoes , peeled and diced3 tablespoons butter2 cups thinly sliced leeks (white and pale green portions)1/2 cup white wine1 bottle (8 ounces) clam broth2 pints heavy cream or 3 cups cream and 1 cup milk2 pounds bay scallops or sea scallops , cut in half horizontallySalt and freshly ground pepper2 tablespoons chopped fresh parsley1 teaspoon paprika8 sprigs dill
In a medium saucepan, cover potatoes with salted water and bring to a boil. Boil 3 minutes. Drain and set aside.
In a large saucepan, melt butter over medium-low heat. Add leeks and cook 3 minutes, until softened. Add wine and clam broth. Increase heat to medium-high; boil 10 minutes or until mixture is reduced by half. Add cream, reduce heat to low, and simmer 15 minutes, stirring occasionally.
Add potatoes and simmer 7 minutes. Add scallops and simmer 3 minutes (5 to 6 minutes for sea scallops), just until opaque (do not boil). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley, paprika and a sprig of dill.