Cream of Scallop Soup

Ingredients

• 1 pound Scallops (Fresh or frozen, thawed)
• 4 cups Milk (Whole milk recommended for richness)
• 4 tablespoons Butter (Divided)
• 2 tablespoons All-purpose flour
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)
• 0.5 cup Oyster crackers (For serving)

Instructions

1. 1Rinse the scallops and pat them dry. Reserve 1/2 cup of scallops. Finely chop the remaining scallops.
2. 2In a medium saucepan, combine the chopped scallops, milk, salt, pepper, and 2 tablespoons of butter. Cook over low heat for 20 minutes, stirring occasionally.
3. 3Strain the scallop mixture through a fine-mesh sieve, discarding the solids. In the same saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the strained scallop liquid until smooth and thickened.
4. 4Gently poach the reserved 1/2 cup of scallops in simmering water for 2-3 minutes, or until just cooked through. Add the poached scallops to the soup.
5. 5Serve hot with oyster crackers or small biscuits.