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Saffron soup with Scallops

1 tbsp butter

1 onion 150 grams of floury cooking potato

1 ½ dl Noilly Prat

5 dl fish bouillon

3 dl cream

1 little saffron

Salt pepper

1 tbsp dill, finely chopped 

1 tbsp butter

4 Jakobsnüsse (Scallops) without roe  

1/4 tsp salt little pepper





Heat the butter in a pan, steam the onion for a short time, Add potatoes, steam briefly. Add Noilly Prat, reduce  almost completely. Add the bouillon and cream, bring to the boil. Reduce heat, add saffron, simmer for about 25 minutes, season. Purée the soup until it is frothy. Sprinkle Dill over it.  


Jakob nuts (Scallops):  Brat butter in a coated frying pan. Reduce the heat, season the Scallops, fry on both sides for 2 minutes. Arrange on the soup plate.

Recipe by COOP Weihnachtsmagazine

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