Sea scallops in tomato onion soup
Sea scallops in tomato onion soup

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sea scallops in tomato onion soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

A light and elegant dinner, find Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa and other simply great recipes at From A Chef's Kitchen. Bay scallops (on the left) are small in size and are best used in a soup, stew or pasta dish. The sea scallop (on the right) is the one you want for.

Sea scallops in tomato onion soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Sea scallops in tomato onion soup is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook sea scallops in tomato onion soup using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sea scallops in tomato onion soup:
  1. Get 1/2 lb wild caught sea scallops
  2. Prepare 1/2 lb wild caught shrimps
  3. Take 2 lbs organic vine ripen tomatoes
  4. Prepare 2 cups diced potatoes
  5. Take 1 egg
  6. Prepare 1 largest onion, diced
  7. Make ready 3 celery sticks
  8. Get 4 garlic cloves
  9. Prepare Non filtered extra virgin Olive oil
  10. Get Salt and pepper
  11. Get Finishing herb of your choice

Hi, this is a really simple quick soup. Only takes minutes to prepare but it is super healthy. I hope you will like it. Poach the scallops. oysters, add the tomato soup and sherry.

Instructions to make Sea scallops in tomato onion soup:
  1. Make the tomatoes base first by sauté diced tomatoes in olive oil. Add salt and simmer for a few minutes until red juice come out. Set aside.
  2. In the heated wok, sear egg washed scallops on both sides until set and set them aside.
  3. Sautée diced onion, potatoes and celery until aromatic. Season them with salt and pepper.
  4. Transfer the sauteed veggies into a large soup pot. Add the tomato base now. Pour in two cups of white wine or homemade seafood broth. Bring it to a boil and reduce it to simmer and cook for about 10 minutes until the potatoes are very soft and the soup is thickened.

Season with salt. strips and serve immediately. Add bell peppers, tomato sauce, diced tomatoes, corn and soups. Cook until desired consistency.. crawfish, fish, sausage, scallops, okra, potatoes and. Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Rinse scallops; pat dry with paper towels.

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