Bite with Belkys: Scallop Soup from 3030 Ocean

• 1 bulb Celery Root
• 1 small Yukon Gold Potato
• 2 Leeks
• 1 Asian Pear
• 2 Shallots
• 2 Tbs. Butter
• ½ cup dry white wine
• 8 cups chicken stock
• ½ cup cream
• 1 lemon
• 18 Live Nantucket Bay Scallops
• ½ cup dry White wine
• 4 Tbs. Butter
• 2 leeks
• 1 lemon
• ½ cup Parsley Oil

-For the soup, you need to chop the shallots.

-Then clean and cut the leeks in rounds.

-Peel and dice the celery root, potato, and pear.

-Nothing needs to be cut perfect since it will all get pureed later in the dish.

-Start by melting the butter in a stainless steel stock pot over a medium heat.

-Add the shallots and leeks and cook for 2 minutes.

-Then add the pear and cook for one minute more.

-Toss in the celery root, potato, and the white wine and cook until the wine is gone.

-Season lightly with salt and white pepper.

-Add the chicken stock and bring the soup to a boil.

-Turn down the heat to simmer until the potatoes are cooked (roughly 15 minutes).

-Add the cream and let it cook for 3 minutes.

-Take the soup off the heat and let it cool for 10 minutes.

-Puree the soup in a bar blender.

-Only fill your blender half way with soup and be careful it is not on the highest setting when you turn it on.

-Strain the pureed soup and place it back in a sauce pot to keep it warm.

-Adjust the seasoning with fresh lemon juice, salt and pepper.

-If you find fresh scallops, you clean them by running a knife down the flat sided shell through the small

pening in the side of the connected end.

-This will cut the mussel that holds the shells together.

-You will now remove and discard the flat shell.

-Pull off any of the body of the scallop way leaving the clean white mussel intact with the shell.

-If you notice a smooth orange sack next to the mussel, you might want to leave it attached.

-This is the egg sack and is very tasty.

-If you do not like that sort of thing, simple discard it.

-Rinse the scallop with the shell under clean cold water to remove any sand or debris.

-Continue this process with the rest of the scallops.

-If you can not get live scallops, you can use the already shucked ones and serve the soup in a bowl.

-Heat a sauté pan with the four tablespoons of butter.

-Meanwhile, cut the leeks into perfect 1/8 inch rounds.

-Thoroughly wash the leeks in cold water to remove any dirt.

-Sauté them with the butter over a medium heat for 4 minutes.

-Lay the scallops on a sheet pan and spoon a tablespoon of the cooked leeks over the scallop.

-Place a teaspoon of white wine and a couple of drops of lemon on each of the scallops.

-Season them with salt and pepper and place them in a 350 degree oven for 8 minutes.

Plate the Dish:

When you remove the scallops from the oven, transfer them to a serving tray covered in course salt. Prop the shells so that they are level. Spoon two tablespoons of soup over each of the scallops and finish them with a dot of parsley oil.

Serves 6

Prep: 50 Minutes Cook: 15 Minutes

The recipe is in Chef Dean's new cookbook, "A Life by the Sea".

FOR MORE INFORMATION:

3030 Ocean
Marriott Harbour Beach Resort & Spa
3030 Holiday Drive, Fort Lauderdale
Phone Number: 954-765-3030
www.3030ocean.com