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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, sea scallops in tomato onion soup. It is one of my favorites. This time, I’m gonna 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. Drain relish in a sieve, discarding liquid, then stir in dill. 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.

Sea scallops in tomato onion soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Sea scallops in tomato onion soup is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. 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:
  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. Take 1 egg
  6. Make ready 1 largest onion, diced
  7. Take 3 celery sticks
  8. Make ready 4 garlic cloves
  9. Prepare Non filtered extra virgin Olive oil
  10. Make ready Salt and pepper
  11. Prepare Finishing herb of your choice

Frozen scallops work in this recipe, too. The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. Serve this colorful chopped tomato, onion, and cucumber salad with or over anything. Seared Sea Scallops with Tomato-Red Onion Balsamic Salsa.

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.

Serve this colorful chopped tomato, onion, and cucumber salad with or over anything. Seared Sea Scallops with Tomato-Red Onion Balsamic Salsa. SCALLOPS: Heat butter and olive oil over medium-high heat in a large nonstick skillet or saute pan. Get the recipe for Seared Scallops With Fennel and Cherry Tomatoes. I have made this fabulous Shrimp and Scallop Soup recipe many times with rave reviews from my guests.

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