• 150ml olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 (200g) sebago potatoes, cut into 3cm pieces
  • 3 heads (1kg) broccoli, trimmed into 3cm florets
  • 1/2 cup (125ml) pouring cream
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 18 scallops, without roe
  • Chervil or flat-leaf parsley leaves, to serve
  • Step 1 Heat 2 tablespoons oil in a heavy-based saucepan over low-medium heat and cook onions, garlic and 2 teaspoons salt for 5 minutes. Add potatoes and 5 cups water and bring to the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool slightly then blend, in 3 batches, in a food processor until smooth. Return soup to pan. Stir in cream and season to taste with pepper. When ready to serve, gently reheat over medium heat.
  • Step 2 Meanwhile, process parsley and 100ml oil in a food processor until smooth, then strain through a fine sieve.
  • Step 3 Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds each side or until just tender. Serve soup topped with scallops and chervil leaves, drizzled with parsley oil.