Instructions: Melt butter in a large saucepan over medium-low heat. Add the onion and saute for about 3 minutes. Add scallops, diced artichokes, and wine. Sprinkle with salt and pepper and cook 1 to 2 minutes. Remove from heat, and strain liquid into another pot. Sprinkle solids with cognac and set aside.

Add fish stock to the cooking liquid, then boil until the liquid is reduced to about 1/2 cup. This will take about 30 minutes. Stir in the cream and return to a boil. Reduce heat and simmer for about one minute. Pour through a fine sieve into the scallop mixture, then warm until the soup is heated through. Season to taste and serve small portions immediately.

Comments: So rich and delicate - this first course, served hot in small portions to 4 people, will have them shouting for more.

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