Squirrel it away

I’ve been thinking for days, days, about what to call this dish.It’s not that somebody else didn’t already name it, because they did. It’s called Cream of Scallop Soup, and I found the recipe in Gourmet a month or two ago, although I can’t remember which issue it came from, exactly. (I don’t have room to save magazines in their entirety - only chosen pages - and the page that includes this