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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sea scallops in tomato onion soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Sea scallops in tomato onion soup is one of the most favored of recent trending foods in the world. It is easy, it’s quick, 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’re fine and they look fantastic.

To begin with this recipe, we have to 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:
  1. Prepare 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. Take 2 cups diced potatoes
  5. Get 1 egg
  6. Get 1 largest onion, diced
  7. Make ready 3 celery sticks
  8. Prepare 4 garlic cloves
  9. Prepare Non filtered extra virgin Olive oil
  10. Make ready Salt and pepper
  11. Take Finishing herb of your choice

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. The sea scallop (on the right) is the one you want for. Stir in tomatoes, chicken stock, salt and pepper.

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.

The sea scallop (on the right) is the one you want for. Stir in tomatoes, chicken stock, salt and pepper. Rinse the scallops, and if large cut scallops in half. In a sauté pan, spray with cooking spray and heat. Remove scallops from pan and keep warm until finished making sauce.

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