Cream of Zucchini and Scallop

Ingredients

• 30 ml (2 tbsp) butter
• 227 g (8 oz) mushrooms, sliced
• 1 L (4 cups) leeks, sliced
• 750 ml (3 cups) zucchini, sliced
• 2 garlic cloves, chopped
• 500 ml (2 cups) chicken broth
• 750 ml (3 cups) milk
• 227 g (1/2 lb) scallops, sliced
• 60 ml (1/4 cup) fresh parsley, chopped
• 125 ml (1/2 cup) dry white wine
• To taste salt and pepper

Directions

1. In 15 ml (1 tbsp) of butter, brown half the mushrooms, the leeks, zucchini and garlic. Salt and pepper to taste. Cook for 5 minutes.
2. Add the chicken broth and continue cooking for another 8 minutes or until vegetables are tender. Add milk. Purée in the food processor or use a mixer. Set aside.
3. In 15 ml (1 tbsp) of butter, brown the other half of the mushrooms, the scallops and parsley for 1 minute. Add white wine and over high heat, reduce until all the liquid has evaporated. Add to the first mixture and heat.
4. Season to taste and serve.