Watercress soup with scallops
Ingredients: Yields 4 servings
At the greengrocer’s:
11/2 pound watercress
At the fishmonger:
4 large fresh scallops
At the delicatessen:
3 cups of Vichy carbonated water
In your cupboard:
salt and freshly ground black pepper
a few drops of olive oil
- Rinse the watercress thoroughly in cold water, removing any over-sized stems. Place the watercress in the Vichy carbonated water in a large saucepan. Bring the water to the boil and cook the watercress for 2 minutes.
- Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and season to taste.
- Shuck the scallops. Pat the scallops dry with kitchen paper. Brush lightly with olive oil on all sides. Heat a non-stick pan and sear the scallops for 45 seconds on each side.
- Ladle the soup piping hot into individual bowls and place a seared scallop in the middle of each bow
Tip: The Vichy water fixes the chlorophyll – giving the soup its vibrant green color. You can replace Vichy water with ordinary table water to which you add 1 teaspoonful of bicarbonate of soda. If you cannot get fresh scallops, you can use frozen as a substitute. Be sure to defrost them thoroughly and pat them dry.