This came from a time when I was playing with a lot of smoked salmon. There was a Salmon smokehouse close to where I live, and I started thinking (obsessing) on how to use smoked salmon, both, hot and cold smoked. I came up with quite a few uses for it, but most have never gotten much use. One can only eat so much, and there are so many other things eat, and I get distracted by my next obsession.

Scallop and Smoked Salmon Soup

1/2 cup sherry

3 cups chicken stock

3/4 cup diced tomatoes, seeds removed

3/4 cup heavy cream

1 tsp butter

1 small carrot, cut in julienne strips

1/2 small onion sliced

1/2 tsp curry powder

8 scallops

6 oz smoked salmon, (if using sliced cold smoked salmon roll the salmon, then cut into 1/2 inch pieces, if using hot smoked break into pieces)

Salt to taste

chopped parsley

Directions

Melt butter at medium heat. Add curry powder, carrot strips and onion. Saute lightly.

One at a time add the chicken stock, diced tomatoes, and heavy cream. Bring back to a simmer after each ingredient,

Add the scallops , Simmer until scallops are heated through. 3 to 4 minutes

Check for salt.

Remove from the heat and add the smoked salmon

To serve, divide smoked salmon and scallops into 4 bowls Cover with liquid and garnish with chopped parsley