Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sea scallops in tomato onion soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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. Stir the scallops into soup and cover. Season to taste with salt and pepper.
Sea scallops in tomato onion soup is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Sea scallops in tomato onion soup is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. 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:
- Get 1/2 lb wild caught sea scallops
- Get 1/2 lb wild caught shrimps
- Make ready 2 lbs organic vine ripen tomatoes
- Make ready 2 cups diced potatoes
- Get 1 egg
- Get 1 largest onion, diced
- Get 3 celery sticks
- Prepare 4 garlic cloves
- Get Non filtered extra virgin Olive oil
- Make ready Salt and pepper
- Take Finishing herb of your choice
Remove from skillet and set aside. Deglaze the skillet with white wine. Add strained tomatoes, parsley, water, chili flakes; bring to a boil. Heat a tablespoon olive oil in a saucepan.
Steps 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.
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. Sea scallops shine in this simple, versatile recipe. Sweet-tart pineapple adds a nice balance to a classic gazpacho.
So that is going to wrap it up for this exceptional food sea scallops in tomato onion soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
