Due to a little accident in a swimming pool involving a flip, a misplaced hand, and a particularly vicious wall, I am current without use of one of my fingers on my right hand. If there are more than the average amount of misspellings for the next few days, let’s feel free to blame the injured finger.
Since I’m going to be exploring Ireland and Scotland both via books, and in person, I thought it would be interesting if I could produce a few of the recipes from the region that happened to strike my fancy. I’ve touched upon Irish food before, albeit briefly, so I may get a little more in depth.
The first recipe captured my attention for two reasons – First, it’s fairly simple to make and I didn’t wish to tax myself too much yesterday afternoon. Secondly, it contains scallops, also known as “nature’s perfect shellfish”.
I really enjoyed this dish. Yes, it’s a little simple for those of us who prefer chowders, but from my point of view, scallops are best when simplified. As an added bonus, this soup is very cheap to make, with all of the ingredients adding up to only a little over 12 dollars (we got the scallops for 7 dollars a pound).
I found this recipe in The Scottish-Irish Pub and Hearth Cookbook, and altered it just a tad.
- 1/2 white onion, sliced
- 3 Tablespoons butter, unsalted
- 3 Tablespoons All Purpose Flour
- 6 cups light cream or whole milk, or any combination of the two
- 1 Tablespoon Anchovy Paste
- 2 teaspoons of lemon juice
- White pepper, to taste
- 1 lb bay scallops, washed, drained and patted dry
- 3 Tablespoons fresh Dill, chopped
In a medium sized sauce pan that has been placed over medium high heat, add the onions and butter. Allow the butter to melt and cook the onions until they just start to turn translucent, about five minutes. Add the flour and whisk together and allow to turn a light brown.
Slowly pour in the cream, just as if you were making a bechamel sauce. Cook between 8 – 10 minutes, ensuring that the soup is smooth. Stir in the Anchovy paste and lemon juice and add pepper to taste.
Add the Scallops to the soup and then immediately lower the heat to medium/medium low. Cook for another four minutes and remove from the heat completely. Add two tablespoons of the dill and mix in well, and save the remaining dill for garnishing the tops of individual servings.