Easiest Way to Make Delicious Sea scallops in tomato onion soup

Sea scallops in tomato onion soup. I use an egg to coat the scallops before pan sear are specially designed for this soup to keep the tenderness texture for the seafoods after boiling them in the soup. Remove from pan; cover to keep warm. Rinse the scallops, and if large cut scallops in half.

Sea scallops in tomato onion soup Stir in the basil and serve. Sear scallops on each side for one and a half minutes per side. Remove from skillet and set aside. You can cook Sea scallops in tomato onion soup using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sea scallops in tomato onion soup

  1. It’s 1/2 lb of wild caught sea scallops.
  2. Prepare 1/2 lb of wild caught shrimps.
  3. It’s 2 lbs of organic vine ripen tomatoes.
  4. It’s 2 cups of diced potatoes.
  5. Prepare 1 of egg.
  6. It’s 1 of largest onion, diced.
  7. Prepare 3 of celery sticks.
  8. It’s 4 of garlic cloves.
  9. You need of Non filtered extra virgin Olive oil.
  10. Prepare of Salt and pepper.
  11. It’s of Finishing herb of your choice.

In the same skillet, sear the shrimp three minutes per side. Remove from skillet and set aside. Deglaze the skillet with white wine. Add strained tomatoes, parsley, water, chili flakes; bring to a boil.

Sea scallops in tomato onion soup step by step

  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..

Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper. The sea scallop (on the right) is the one you want for this dish and to sear.

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