Mushroom cappucino with scallops

Use a milk frother or a hand-held blender to get the right texture. Buy the largest scallops you can find.

This serves 2 people

• 1 tablespoon butter
• 125 ml chopped onion
• 125 ml chopped leek, white part only
• 250g white mushrooms, chopped
• 500 ml chicken stock
• 125 ml whipping cream
• Salt and freshly ground pepper
• 1 tablespoon olive oil
• 2 large scallops

1. Heat butter in pot over medium heat.
2. Add onions, leeks and mushrooms and sauté until vegetables are softened, about 2 minutes.
3. Cover with stock and bring to a boil.
4. Turn heat to low and simmer 10 minutes or until all vegetables are cooked.
5.  Purée soup in blender or with hand blender until smooth.
6. Return to pot and add cream.
7. Season with salt and pepper.
8. Heat oil in skillet over high heat.
9. Sear scallops on both sides until golden, about 2 minutes per side. Scallops should be slightly opaque inside.
10. Cut in half.
11.  Froth the soup using a frother or hand blender and pour into soup bowls or coffee cups and top with scallops.