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

Hey everyone, it’s Louise, welcome to my 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’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sea scallops in tomato onion soup is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Sea scallops in tomato onion soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

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 this dish and to How to make Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa: Sea scallops have a slightly sweet, slightly briny flavor. Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Large sea scallops are great for a fast and filling protein source any night of the week.

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

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

Made with sea scallops and large shrimp, this Italian-style soup is elegant enough for company but quick enough for a weeknight. These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served It's the type of restaurant that serves really good French Onion soup, steak tidbits, etc. But I often stick with seafood as a high protein, leaner option. Add tomatoes, tomato paste, wine, parsley, oregano, salt and pepper; mix well.

Steps 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.

But I often stick with seafood as a high protein, leaner option. Add tomatoes, tomato paste, wine, parsley, oregano, salt and pepper; mix well. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and. Pat the sea scallops dry and season them all over with salt. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad.

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