POTATO CHOWDER WITH PAN-FRIED SCALLOPS AND CRISPY LEEKS

POTATO CHOWDER WITH PAN-FRIED SCALLOPS AND CRISPY LEEKS image

Yield 6 servings

Number Of Ingredients 11

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1/2 C olive oil
2 leeks, chopped
2 3/4 lbs potatoes, starchy, peeled and chopped
6 C chicken stock
2 C water
1/2 C cream
sea salt
6 scallops, shells removed
olive oil, for brushing
vegetable oil for frying
2 leeks, extra for frying, thinly sliced

Steps:

Heat a large saucepan over medium heat. Add the oil and leeks and cook for 2-3 minutes or until soft. Add the potatoes, stock and water and bring to a boil. Reduce the heat and simmer for 10-12 minutes or until the potatoes are softened. Place the potato mixture in a food processor and process until smooth. Return the chowder to the saucepan, stir in the cream, season with the salt and pepper and simmer for a further 5 minutes. Heat a medium frying pan over high heat. Brush the scallops with olive oil and cook for 1-2 minutes on each side or until golden. Heat the oil in a saucepan over medium heat. Add the extra leeks and cook for 1 minute or until golden. Drain on absorbent paper. Top soup with scallops and leeks to serve.