Leek and potato soup with scallops | Women's Weekly Food

Ingredients

• 40 gram butter
• 4 shallots, chopped finely
• 2 clove garlic, crushed
• 3 cup (750ml) water
• 3 cup (750ml) fish stock
• 1/4 cup (60ml) dry white wine
• 2 potatoes, chopped coarsely
• 1 tablespoon plain flour
• 1/2 cup (125ml) cream
• 350 gram scallops, without roe
• 1 tablespoon finely chopped fresh chives
• 20 gram butter
• 1 leek, sliced thinly, extra
• 1 tablespoon white sugar
• 1/4 cup (60ml) dry white wine, extra