Equipment
Ingredients
Soup Base
- 30 g unsalted butter
- 100 g shallots, diced
- 10 g garlic, minced
- 500 g parsnips, peeled and chopped into even pieces
- 250 g roasted chestnuts, roughly chopped, vacuum-packed
- 3 g fresh thyme, whole sprigs
- 800 ml vegetable stock
- 120 ml heavy cream
- 5 g salt
- 2 g black pepper
Scallops & Garnish
- 8 large sea scallops, abductor muscle removed
- 15 ml olive oil
- 15 g unsalted butter
- 5 g chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 538 kcal
- Protein
- 14 g
- Carbohydrates
- 66 g
- Fat
- 26 g
- Fiber
- 10 g
- Sugar
- 16 g
- Sodium
- 1363 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 73 mg
- Potassium
- 1191 mg
- Calcium
- 123 mg
- Iron
- 2.4 mg
- Magnesium
- 81 mg
- Phosphorus
- 406 mg
- Zinc
- 1.9 mg
- Vitamin A
- 212 mcg
- Vitamin C
- 44 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 38 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.25 mg
- Niacin
- 2.3 mg
- Folate
- 148 mcg
- Water
- 217 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt 30g of butter in a large heavy-bottomed pot over medium heat. Add the diced shallots and minced garlic, and saute until softened and translucent, about 5 minutes.
Add the chopped parsnips, 200g of the chopped chestnuts, thyme sprigs, and vegetable stock to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer until the parsnips are completely tender, about 25 minutes.
Remove and discard the thyme sprigs. Using a blender, carefully puree the soup in batches until completely smooth and velvety. Return the pureed soup to the pot.
Stir the heavy cream into the pureed soup over very low heat. Season with salt and black pepper to taste, and keep warm while preparing the scallops.
Thoroughly pat the sea scallops dry with paper towels. This removes excess surface moisture and ensures a proper crust. Season both sides lightly with salt.
Heat the olive oil in a skillet over high heat until shimmering. Carefully place the scallops in the pan and sear undisturbed until a golden-brown crust forms, about 2 minutes.
Using tongs, flip the scallops. Add the remaining 15g of butter to the skillet. As the butter melts and foams, spoon it continuously over the scallops for 1 to 2 minutes until they are cooked through and reach an internal temperature of 49°C/120°F. Remove from the pan immediately.
Divide the warm soup among 4 shallow bowls. Top each bowl with 2 seared scallops, a sprinkle of the reserved 50g of chopped chestnuts, and finely chopped chives. Serve immediately.
Chef's Notes
- Vacuum-packed roasted chestnuts save immense prep time and provide a consistent, slightly smoky flavor that pairs perfectly with the earthiness of parsnips.
- For the most refined texture, pass the pureed soup through a fine mesh strainer before adding the heavy cream.
- Ensure you remove the tough abductor muscle from the side of each scallop before searing, as it becomes highly rubbery when cooked.
- Do not overcrowd the skillet when searing the scallops. If the pan temperature drops too much, the scallops will release their liquid and steam instead of caramelizing.
Storage
Refrigerator: 3 days — Store soup and scallops in separate airtight containers. Scallops are best consumed immediately after cooking.
Freezer: 1 month — Freeze the soup base only, before adding heavy cream. Do not freeze cooked scallops.
Reheating: Reheat soup gently on the stove over low heat. If eating leftovers, it is best to sear fresh scallops.
Troubleshooting
Scallops are pale and steaming instead of searing
Cause: Scallops were too wet, the pan was overcrowded, or the oil was not hot enough
Fix: Cannot be fixed in the pan without overcooking, but you can briefly use a kitchen blowtorch to add color
Prevention: Thoroughly pat scallops dry, wait until oil is shimmering, and cook in batches if necessary
Soup has a grainy texture
Cause: Parsnips were undercooked before blending or blender was not powerful enough
Fix: Pass the soup through a fine mesh strainer (chinois) before adding the cream
Prevention: Ensure parsnips are completely falling apart before blending
Cultural Context
Chestnut and root vegetable soups are a cornerstone of European winter cuisine, particularly in France where 'veloute de chataignes' graces many holiday tables. The addition of pan-seared scallops elevates this rustic comfort dish into a refined starter, balancing the earthy, hearty base with delicate, sweet seafood.
