Butternut Soup with Scallops and Langoustine Tartare

This delicately flavored soup is the perfect starter for any dinner party. The addition of scallops and langoustine tartare takes it to a new level of sophistication and elegance. This recipe serves four.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 12 large scallops
• 4 large langoustines, cooked and finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh chives
• 1 tablespoon extra-virgin olive oil

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until translucent, about 5 minutes.
2. Add the butternut squash, thyme, and broth to the pot. Bring to a boil, then reduce heat and let simmer for 25 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until creamy and smooth. Add the cream and season with salt and pepper to taste.
4. In a mixing bowl, combine the scallops, langoustines, lemon juice, chives, and olive oil. Season with salt and pepper to taste.
5. To serve, ladle the soup into bowls and top each with the scallop and langoustine tartare.

Verdict:

This elegant dish combines the smooth, creamy texture of butternut soup with the delicate taste of scallops and langoustine tartare. The flavors perfectly complement each other, creating a luxurious starter that is sure to impress. Serve with crusty bread for a complete meal.