Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb (1 cup) bay scallops
1/4 c (2 ounce) diced bacon
1/2 c Small diced carrot
2 tb Minced shallots
1 c Peeled, medium diced baking
Potatoes
1 ts Chopped garlic
1 1/2 c Light broth or stock
1 tb Flour
1 c Milk
1/2 c Cream
Salt and pepper
2 tb Chopped green onions

In a medium soup pot over medium heat, cook the bacon until crisp,
remove with a slotted spoon to paper towels to drain. To the bacon
fat, add the carrots and shallots and cook for 2 minutes. Add the
garlic and potatoes and cook for 1 minute, stirring once or twice.
Add the broth, bring to a boil, reduce the heat and simmer for 20
minutes, or until the potatoes are fork tender. In a medium bowl,
whisk together the milk, cream and flour until smooth . Add the
cream, scallops and green onions to the soup and allow to thicken
slightly, about 3 minutes. Season to taste with salt and pepper.

Yield: 6 soup course portions

ESSENCE OF EMERIL SHOW #EE2186

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