Zuppa Toscana with Seared Scallops

In a Philips Soup Maker, combine the onion, garlic, potatoes, broth, cream and a pinch of red pepper flakes, and season with salt and black pepper. Stir the ingredients, then place the lid on the soup maker. For a smooth, thicker soup, press the milk-based soup function (C). For a chunky soup, press the chunky soup function (B). Cook according to the manufacturer’s instructions for the designated time, depending on the function.

Meanwhile, in a large saucepan over medium-high heat, cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6 minutes. Transfer to a paper towel–lined plate. Add the sausage to the pan and cook, breaking up the meat with a wooden spoon, until well browned and cooked through, about 8 minutes. Remove from the heat and return the bacon to the pan.

When the soup is done, transfer it to the pan with the sausage and bacon and stir to combine. Bring to a gentle simmer over medium heat, then reduce the heat to low. Stir in more broth if you prefer a thinner soup. Stir in the kale and Parmesan and cook until the kale is slightly wilted, about 2 minutes. Season to taste with salt, black pepper and red pepper flakes, if desired. Keep the soup warm over low heat while you sear the scallops.

Season the scallops with salt and black pepper. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if needed, add the scallops, taking care to not crowd the pan, and cook, turning once, until well browned and cooked through, about 3 minutes per side.

Ladle the soup into bowls and top with the scallops. Garnish each with a sprinkling of Parmesan, a drizzle of olive oil and a grinding of black pepper and serve immediately. Serves 4.

Williams Sonoma Test Kitchen