Description:
1 Heat up some butter in a saucepan, add the shallot, allow to cook for a couple of minutes. Add 5.25 oz (150g) of finely sliced mushrooms, 8.75 oz (250g) of diced artichokes and 7 oz (200g) of scallops. Season well, cover allow to sweat off for 10 minutes.
2 Then, add the chicken stock and simmer for 25 minutes.
3 Meanwhile, heat up 2 tablespoons of olive oil and panfry 3.5 oz (100g) of finely chopped artichokes for a couple of minutes. Then add 1.75 oz (50g) of finely chopped mushrooms cook for another 2 minutes and finally, add the finely chopped scallops.Season well and allow to cook for a minute or so.
4 Blanch the parsley and blitz it with a couple of tablespoons of cream. Season and set aside.
5 Blitz your soup and pass it through a fine sieve. Allow to completely cool down.
When, your soup is cold, blitz it a second time while gradually pouring the cream in. Check the seasoning and set aside in the fridge.
Arrangements:
Pour some of the chilled soup into 6 plattes. In the middle of it put a bit of the scallops, mushroom and artichokes mixture. Finally, using the tip of an office knife, put drops of parsley cream all around the platte.
A delicious starter that can be made 24h in advance.
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