CREAM of WATERCRESS SOUP with PAN-SEARED SCALLOPS

Guests coming for lunch? Want to impress them?

Dec 17, 2014 - Serves 6

- 3 large leaks
- 2 med-med lg size potatoes
- 2 cans chicken broth
- 1 bunch watercress
- 1/3-1/2 cup sour creme
- 1 scallop per serving

Melt 3 tbsp butter in pan over med-high heat.
Peal potatoes and slice in 1/2" slices and dice the leaks
Add mixture to pan and sauter until leaks are tender / 3-4 minutes
Add Chicken broth and bring to simmer.
Reduce heat, cover and cook for 20 minutes until potatoes are tender.
Remove from heat.
Add chopped watercress, cover and let sit for 5 minutes until watercress wilts.
Remove soup to blender and puree...return blended soup to pot.
Whisk in sour creme...season with S&P (note: can be cooled at this point in refer for 24 hours)
Melt 1 tbsp butter and 1 tbsp oil in skillet to hot..add scallops and cook 2 min per side.
Sprinkle scallops with S&P.
Pour soup into bowl, place 1 scallop in center and garnish with watercress sprigs and serve immediately.