Yield: 2 quarts, 8 to 12 servings

INGREDIENTS:
Soup
8 tablespoons butter
8 small leeks (white parts only), trimmed and chopped
6 cups water
1 small baking potato, peeled and chopped
2 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cracked pepper
1 cup chicken stock
3 pounds fresh asparagus, trimmed, peeled, and coarsely chopped
1 cup heavy cream
Scallops
2 tablespoons butter
1 tablespoon olive oil
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic
1/4 cup dry vermouth
1 tablespoon lemon juice
1 tablespoon chopped parsley

DIRECTIONS:
Soup

  • In a medium-size heavy stockpot, over medium-high heat, melt the butter.
  • When the foaming has subsided, turn the heat to low and add the leeks.
  • Let them steep until they are soft, approximately 10 to 12 minutes. Do not let them brown.
  • Add the water, potato, salt, both peppers, and chicken stock, and turn the heat back up to medium-high.
  • Let the mixture simmer for 15 minutes, until the potatoes are soft.
  • Add the asparagus and bring the soup to a boil for 5 to 7 minutes, until it has reduced by approximately a quarter.
  • Remove it from the heat.
  • In a food processor fitted with a metal blade, puree the soup — in batches, if necessary — until it is very smooth, then stir in the heavy cream.
  • Put one serving of Perfect Sea Scallops in the bottom of each bowl before adding the soup.

Scallops

  • In a heavy nonstick skillet over high heat, melt the butter and oil together.
  • Place the scallops, salt, and pepper in a medium-size mixing bowl, and toss the scallops in the seasoning.
  • When the butter’s foaming has subsided, place the scallops in the pan and sauté them for 3 minutes, until a brown crust forms.
  • Turn the heat down to medium-low and turn over the scallops.
  • Add the garlic, vermouth, and lemon juice and sauté for one more minute, then turn off the heat.
  • Remove the scallops with tongs and place one serving in the bottom of each soup bowl before adding the soup.
  • To serve the scallops on their own, place them on a serving platter, pour the remaining sauce from the pan over them, and garnish with the parsley.