METHOD:
Method
1. Roughly chop all vegetables, (approximately 8 cms diameter) and crush the garlic.
2. Melt the butter in a large pan, over a low heat and add the vegetables & garlic.
3. Slowly cook vegetables, approx 10 minutes, they should begin to soften, but not brown.
4. Next, add the chicken stock, milk and cream, bring to the boil and simmer until vegetables have completely softened.
5. Puree this mixture in a blender and then pass through a fine sieve.
6. In a separate pan, heat the olive oil, when very hot add the scallops to quickly brown, turn and cook for about a minute on each side (depending on the size of the scallops).
7.Warm the pureed soup mix and season to taste with salt, pepper and a touch of lemon juice.
8. Divide the cooked scallops between four soup bowls and pour over soup, garnish with chervil.

Recipe graciously provided by
David Hawksworth

Executive Chef at West Restaurant
2881 Granville Street, V6H 3J4
Tel: 604 738 8938 Fax 604 738 5909

www.Westrestaurant.com