Emerald Isle Scallop Soup

Celebrate St. Patrick's Day with this traditional Irish soup.


4 slices lean bacon, cooked crisp and crumbled, drippings reserved

12 large sea scallops

6 redskin potatoes, thinly sliced

2 Tablespoons butter

2 (8 ounce) bottles clam juice

1 1/2 Tablespoons dried parsley

1 1/2 Tablespoons dried thyme

1/4 teaspoon white pepper

1 cup beef broth

2 (14 1/2 ounce) cans tomatoes, drained and chopped

1 1/2 Tablespoons GOLDEN BLOSSOM HONEY

salt and pepper to taste

3/4 cup half & half

2 Tablespoons bread crumbs

1 Tablespoon ground mace

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


In a saucepan, barely cover scallops with hot water and over low heat just until they turn opaque. Do not overcook. Drain and dice scallops. Set aside. Reserve cooking liquid. In a large saucepan combine reserved cooking liquid, potatoes, butter, clam juice, parsley, thyme and white pepper. Cover and cook until potatoes are tender, about 20 minutes. Stir in broth, tomatoes, honey, salt and pepper. Bring to a simmer. Add diced scallops, half & half, and bread crumbs. Heat, but do not boil. To serve, sprinkle with mace and crumbled bacon. Serves 6.