Shellfish soup, Anchovies butter

Photo : Corinne A. Preteur

Courtesy of Chef Jacky Louazé
Restaurant "Le Foch", Reims/Champagne

 INGREDIENTS (4 serving)

40 small scallops
200g small clams
250g liquid cream
50ml dry white wine
100g soft butter
100g de baby spinach
5 salted anchovies fillets
1 shallot
1 celeri stalk, thinly diced and blanched


 DIRECTIONS

Open the scallops shells, clean it and reserve
Wash the clams several times, cook it with a sliced shallot and white wine in a large saucepan with a lid. Remove the shells and reserve.
Mix butter and anchovies. Sift and keep in the fridge.
Drain the clams juice. Put it in a saucepan with the cream. Reduce for 5 minutes. Whip this sauce with anchovies butter.
Cook scallops steamed for few secondes.
In 4 soup plates, put baby spinach in the middle, top with shellfish and celery dices, and pour the sauce on it. 

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