This unusual Irish soup uses fish bones and trimmings to get its flavor. Creamy and light, it makes a lovely accompaniment on a cold evening.
5 lbs. bones and trimmings from a non-oily fish, such as
red snapper or flounder
2 carrots, peeled and halved
2 onions, halved
3 stalks celery, halved
2 cups dry white wine
2 bay leaves
1 stalk lemongrass, coarsely chopped
2 tbsp. extra-virgin olive oil
1 lb. large sea scallops
1 cup heavy cream
1 tbsp. chopped chives
1. Make a stock by combining fish parts, carrots, onions, celery, wine, bay leaves, lemongrass, and salt to taste with 8 cups water in a large stockpot. Bring to a simmer, skim foam, and cook for 40 minutes. Strain. Return stock to pot and simmer until reduced by half.
2. Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about 1 minute on each side. Set aside.
3. Strain stock into a heavy saucepan. Add cream. Simmer until slightly thickened, about 15 minutes. Add scallops. Adjust seasoning. Garnish with chives.