Hello everybody, it’s Jim, welcome to my recipe page. 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. 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. I look for larger sea scallops since they taste sweet.
Sea scallops in tomato onion soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Sea scallops in tomato onion soup is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Get 1/2 lb wild caught sea scallops
- Take 1/2 lb wild caught shrimps
- Get 2 lbs organic vine ripen tomatoes
- Get 2 cups diced potatoes
- Make ready 1 egg
- Get 1 largest onion, diced
- Make ready 3 celery sticks
- Make ready 4 garlic cloves
- Prepare Non filtered extra virgin Olive oil
- Take Salt and pepper
- Get Finishing herb of your choice
Season scallops with salt and black pepper. Place the tomatoes in boiling water for a few seconds, then immediately into cold water. Get the recipe for Seared Scallops With Fennel and Cherry Tomatoes. 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.
Instructions to make Sea scallops in tomato onion soup:
- 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.
- In the heated wok, sear egg washed scallops on both sides until set and set them aside.
- Sautée diced onion, potatoes and celery until aromatic. Season them with salt and pepper.
- 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.
Get the recipe for Seared Scallops With Fennel and Cherry Tomatoes. 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. I have made this fabulous Shrimp and Scallop Soup recipe many times with rave reviews from my guests. Add crushed tomatoes, clam juice, white wine.
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