MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celeriac, Saffron and Scallop Soup
 Categories: Soups, Scallops, Vegetables, Spice, Dairy
      Yield: 4 Servings
 
    450 g  Prepared celeriac; peeled
           -and cubed
     30 g  Unsalted butter
      1 cl Garlic; crushed
      2    Shallots; chopped
      1 pn Saffron stems
    450 ml Water or vegetable stock
           Salt and pepper
    300 ml Double cream
      4    King scallops; coral
           -removed
           Caviar, optional
 
  Prepare all the vegetables. Heat the butter in a large pan and sweat
  the vegetables and saffron to coat them and soften. Add the water or
  stock and bring to the boil. Simmer gently until cooked.
  
  Liquidise until smooth and pass through a sieve into a clean pan. Add
  the cream bring back to the boil, simmering to caramelise the cream
  and round off the flavours. Taste and adjust the seasoning if
  necessary.
  
  Thinly slice each scallop across into 5 or 6 medallions. Put into 4
  cups and pour on the hot soup. This will be sufficient to cook the
  scallops. Finish with a swirl of cream and for a luxury touch a
  dollop of Sevruga caviar!
 
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