Soup with Safran, Scallops and Prawns

By GUERINEAU

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Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Expensive

Preparation

Step 1

Preparing the ingredients:
Shell the raw prawns, keep the heads and reserve the tails. Lift the 6 scallops from their shells, remove the roe and beards and reserve the beards for the next step. Slice the scallops finely.
In a shallow bowl, place the strips of scallops, sprinkle with a little thyme, add 5 cl of olive oil and marinate.
Peel and slice the vegetables.

In a saucepan, sauté in 2 tbsp olive oil, the vegetables, add the beards of the scallops, the heads of the prawns, white wine and thyme. Bring to a boil then reduce the heat and simmer for 20 minutes.
Above a saucepan, pour this broth through a conical sieve, pressing well to collect the juices, add saffron, butter and cream and reduce. Then leave the saffron to brew. Add the remaining 2 scallops to the cream and blend. Reheat over low heat.

Step 2

In a pan, heat the remaining oil over high heat and fry the prawns for a few seconds.

Coat the bottom of each plate with the cream, arrange the slices of marinated scallops and prawns on top, sprinkle a little sea salt and a pinch of saffron and serve immediately.