SCALLOP & WHITE BEAN POTAGE, a healthy indulgence

An unusual pairing in a winning dish...

Scallop and White Bean Potage with Vegetables (has frugal option) 

Scallops are one of those special treats to be indulged in at high-end fish restaurants - the burnished outers and tender, sticky interiors are so difficult to reproduce at home.

67's 'high, low' thick soup was created after a debilitating bout of some 'flu or other, when the body was screaming for something tempting, comforting, filling and easily digested.

The thick vegetable soup supplemented with creamy beans and topped with perfectly poached cubed scallops fitted the bill beautifully.

67 in this instance hadn't the strength to shop around and opted for fresh scallops, which came in at £3+ for two lovely fat generously portioned ones.   Frozen - roe free - are a better bet; they come in small packets (150 gm, Tesco £4) and large (500gm £12, Iceland).

If scallops are out of your budget, replace with chunks of chicken sausage poached in boiling water and drained

Cost:  min £4
Feeds: 2-3

Ingredients:
    2-3 large scallops, roe removed, halved horizontally and in med dice
  
    1 med onion, in small dice
    2 small sticks celery, washed & peeled, in small bite-size chunks
    1 large carrot, washed, in small bite-size chunks
    2 med potatoes, washed & unpeeled, in small bite-size chunks
    generous handful peeled swede, in small bite-size chunks opt)

   good stock

   1/2 pkt cannellini beans, drained and rinsed
   1 teacup quick cooking green veg such as small broccoli florets, green beans, mange tout, diced courgette 

Method:

1. Heat a medium heavy bottomed pan over high heat; turn down heat to med high; add a generous slick of olive oil
2. Add onions; cook without browning until translucent - 3-4mins, stirring occasionally
3. Stir in celery then carrots, potatoes & swedes; turn heat down to low
4. Partially cover with a lid, leave 15-20 mins, stirring occasionally to prevent catching, until veg are nearly cooked through & soft at the edges
5. Add beans, stock and enough water to cover by an inch/2cm; bring to a boil; let bubble 5 mins
6. Simmer 1/2-1 hour
7. 5-7 mins before serving, add scallops and veg 
8. Taste, season with pepper & salt 
9. Serve with chopped parsley 

Comments:
'Just what I needed after a rotten few days - felt spoiled but strengthened.' Blogger 

Tips: 

• leftover beans make a great bean pate; mash with good olive oil, a bit of grated garlic (opt) and some finely diced fresh chilli or chilli flakes
• for the healthy, a garnish of gremolata will perk things up: finely mince 2  tbsp parsley, half a small clove garlic mnced & zest of half a lemon
• make leftover Scallop & White Bean Potage  go further: 

Add a handful of quick cooking rice, poached chicken sausages and a generous handful of spinach; add water or stock, simmer 10 mins

                                                                                 More soups on Nav Bar: Recipes II

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.