Potato And Artichoke Soup With Grilled Scallops

• 1 lb Jerusalem artichokes
• 1 tbsp olive oil
• 1 None onion, finely chopped
• 3 cloves garlic, crushed
• 3 cups thickened stock
• 2 None potatoes, peeled, chopped
• 12 None scallops, trimmed
• 1 cup cream
• None None radicchio lettuce leaves
• None None extra-virgin olive oil, sliced Ciabatta, toasted, to serve

1. Peel artichokes and place in lemon water until required.
2. Heat oil in a large heavy-based saucepan on medium. Saute onion and garlic 3-4 minutes, until tender.
3. Add stock, drained artichokes and potatoes. Bring to a boil on high. Reduce heat to medium. Simmer, uncovered, 15-20 minutes, until vegetables are tender.
4. Blend or process soup until smooth. Return to clean pot. Season to taste.
5. Meanwhile, preheat grill on high. Lightly oil scallops. Season to taste. Grill scallops about 1 minute each side until golden.
6. Stir cream into soup, reheat gently. Top soup with radicchio and scallops. Drizzle with olive oil and serve with toasted Ciabatta.

artichokes, olive oil, onion, garlic, thickened stock, potatoes, cream, radicchio lettuce leaves, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/25471 (may not work)