Cream of Scallop Soup

Ingredients

• 1 pound Scallops (About 1 quart)
• 4 cups Milk
• 2 whole Cloves
• 1 small Bay leaf (Bit of bay leaf)
• 0.25 teaspoon Peppercorns
• 1 tablespoon Onion (Chopped)
• 5 tablespoons Butter
• 0.25 cup All-purpose flour
• 0.5 teaspoon Salt (Or to taste)
• 1 tablespoon Lard (For added richness, based on recipe 109)
• 0.5 cup Heavy cream (Optional, for extra richness)

Instructions

1. 1Rinse the scallops under cold water and pat them dry with paper towels. If using large sea scallops, consider halving or quartering them for even cooking.
2. 2In a saucepan, combine the milk, cloves, bay leaf, and peppercorns. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 15 minutes to infuse the milk with flavor. Remove the cloves, bay leaf, and peppercorns.
3. 3In a separate saucepan, melt the butter and lard (if using) over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
4. 4Gradually whisk the warm infused milk into the roux, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring constantly. Add the scallops and salt. Simmer gently for 5-7 minutes, or until the scallops are cooked through and tender.
5. 5If desired, stir in the heavy cream for extra richness. Taste and adjust seasoning with salt as needed. Serve hot.