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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, sea scallops in tomato onion soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Sea scallops in tomato onion soup. 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.

Sea scallops in tomato onion soup is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Sea scallops in tomato onion soup is something which I have loved my whole life. They are fine and they look fantastic.

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

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

Add the clam stock and bring to a boil. Strain and puree in small batches in a blender and return to the pan. In a sauté pan, spray with cooking spray and heat. Remove scallops from pan and keep warm until finished making sauce.

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.

In a sauté pan, spray with cooking spray and heat. Remove scallops from pan and keep warm until finished making sauce. Drain the scallops, reserving the liquid; set the scallops aside. Stir in the reserved scallop liquid to cream mixture, bringing it up to a bubble. If scallops are large, cut in half.

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