Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sea scallops in tomato onion soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. 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 current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Sea scallops in tomato onion soup is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first 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:
- Prepare 1/2 lb wild caught sea scallops
- Take 1/2 lb wild caught shrimps
- Make ready 2 lbs organic vine ripen tomatoes
- Get 2 cups diced potatoes
- Take 1 egg
- Make ready 1 largest onion, diced
- Make ready 3 celery sticks
- Make ready 4 garlic cloves
- Take Non filtered extra virgin Olive oil
- Take Salt and pepper
- Prepare Finishing herb of your choice
By far - and I really mean by far - this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more - in fact, I don't know anyone who has tried it and not loved it. These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served It's the type of restaurant that serves really good French Onion soup, steak tidbits, etc. But I often stick with seafood as a high protein, leaner option.
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.
Old fashioned breaded tomatoes, or scalloped tomatoes, stewed down with a little onion, thickened with flour, lightly sweetened and tossed with toasted squares of bread, topped with cheese and baked. Great served with fried fish and mashed potatoes. Pan-fried scallops are given an elegant treatment with peas and cumin foam in this remarkable scallops recipe by award-winning chef, Chris Horridge. The first time I saw mini grilled cheese sandwiches sticking out of a small glass of tomato soup, I thought: what a brilliant idea. I have made this fabulous Shrimp and Scallop Soup recipe many times with rave reviews from my guests.
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