Ingredients
14 medium Scallops, chopped into quarters, or 500 g (11lbs 2 oz) small queen scallops adding corals if preferred
2 small young leeks, sliced very finely
1 large potato, peeled and diced
2 rashers smoked streaky bacon, sliced finely
340 g (12 oz) frozen sweet corn
200 g (7 oz) crème fraîche
275 ml (10 fl oz) single (light) cream
570 ml (1 pint, 2 cups) fish or vegetable stock
50 g (2 oz) unsalted butter
1 level tsp honey
1 heaped dessertspoon plain flour
salt
freshly ground black pepper

To Garnish
fresh parsley, chopped

Method
Sauté leeks, potato and bacon in butter for about 20 minutes until soft. Add ¾ of the stock and cook for 10 minutes, then add the sweet corn.
Mix the flour with the remaining stock, add to the saucepan and heat until warmed through. Add the crème fraîche, cream and chopped scallops. Heat gently until the scallops are firm. Be careful not to cook to quickly or for to long or they will become tough.
Add honey just before serving and season to taste.
Sprinkle with parsley and serve with hot fresh crusty bread.


Yummy, and I am hungry now (again).

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If you don’t try it, you will never know

Bernhard
chef.at.home