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Le Cordon Bleu News, 12/03/2012
Leek and orange soup, grilled scallops
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About this recipe

Leek and citrus pair especially well together in this month’s featured soup. Garnished with scallops and orange segments; this dish is hearty and perfect for the month of December.

Recipe - Leek and orange soup, grilled scallops

Serves: 4

Preparation time: 40 minutes

In this recipe:

  • leeks
  • curry powder
  • orange
  • chervil sprigs
  • scallops in the shells




Leek and orange soup
30 g butter
300 g leeks, white part only
1 pinch salt
1/2 tsp curry powder
juice and peel of 1 orange
200 ml water
200 ml fish stock
1 orange
2 chervil sprigs
deep fried leek (optional)
Grilled scallops
12 scallops in the shells
salt, pepper
25 ml olive oil
25 g butter

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  1. Leek and orange soup: Heat the butter, in a saucepan. Add the leeks, salt and curry powder. Sweat until soft about 5 minutes. Add the orange zest and juice to the saucepan; then add the water and simmer for 10 minutes. Add fish stock and simmer for 15 minutes. Transfer the soup to a blender or food processor and purée. Strain through a china cap sieve for a smooth consistency. Keep warm.
  2. Garnish: Segment the orange. Set aside for the garnish.
  3. Grilled scallops: Open and prepare the scallops. Using a paper towel, pat the scallops dry and season. Heat the oil in a frying pan over medium heat. Add the scallops to the pan and color one side. Add the butter and cook for 1 minute. Flip the scallop over and using a spoon, baste with butter and cook for another 1 to 2 minutes. Remove from the pan and place on a rack to drain before serving.
  4. To serve: Ladle the soup into a serving bowl. Add 3 scallops to the center of the dish and then garnish with orange segments, the optional deep fried leek and chervi

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